I just brewed a 5 gallon batch of this yesterday and it would seem that I've broken the rules of Pilsner malt. I only did a 60 minute boil and I had trouble chilling as fast as I would like. My wort chiller got me down to around 90* pretty quickly but on a hot day that's as low as I could get it quickly. I sat my fermenter in the fridge for a couple hours while I worked on the honey do list and had to give an ice bath to get to down to 68 before I pitched.
Off topic for the thread, but I did three 2 batches one day and a third the following day a couple weeks ago, trying to get my brewing for the year done up so I don't have to brew when it's 20 degress in the morning.
Anyways I have the same problem as you, get down to 90 within 10 min then takes another 20 -30 to get it to drop to 65 -70, mainly because my tap water this time of year isn't much cooler than 60. What I did on these three batches was got it down to 90, closed up the fermenter, put airlock on, and let it sit in closed up garage on the floor for the night.
Luckily night time temps those two nights got down to upper 40, abnormal for this time of year but it worked for me. Got up in the morning and temp on the sticker on the fermenter was 65 +/- a degree or two on each one, perfect pitching temps for what I need, so aerated the wort and pitched the yeast. In the end it may not give the clearest beer, might get small amount of chill haze, but for the most part I drink 98% of the beer I make. I understand where the flaws in my system are and what would be needed to correct them, just don't have the time to correct some things, or don't want to invest the money for some of the others.
While appearance is part of making great beer, taste is ultimately the main thing, just like cooking great food. If I have to lack in one thing appearance or taste, I'll take lacking in appearance every day of the week.