I've got a few that I enjoy. Pretty different styles.
Augschburger (more classic, slightly complicated recipe, very long mash schedule although that's easily tweaked):
90% Pilsner malt
10% Munich malt
Mash (13 Plato):
35°C - 15 min
45°C - 30 min
63°C - 40 min
70°C - 15 min
75°C - 15 min
78°C - 10 min (mash out)
70 minute boil aiming for 45 IBU, charge is split 1:1:2 between 70 min, 20 min, and whirlpool.
Recipe calls for Opal (very clean bitterness) but last time I subbed a mix of Tettnang and Hersbrucker and it was great.
Fermentation with Saflager W-34/70 or yeast of your choice.
Classic (still very classic style but a simpler single-infusion recipe. Hop character is fruitier than the Opal version above).
94% Pilsner malt
3% Carapils
3% Victory malt
Mash (12.5 Plato):
65°C - 60 min
78°C - 10 min (mash out)
70 minute boil aiming for 40 IBU. Most of the bitterness comes from German Magnum at 60 min, followed by a bit of Hallertau Mittelfruh at 10 min, and another charge of Hallertau in the whirlpool.
Fermentation with Saflager W-34/70 or yeast of your choice.
Playita Pils (my house pilsner, not Reinheitsgebot-compliant but delicious. Crisp, smooth, citrus/spicy/grassy character.)
91% Pilsner malt
3% Carapils
3% Munich
3% Wheat
Mash (12 Plato):
62°C - 30 min
71°C - 30 min
78°C - 10 min (mash out)
70 minute boil aiming for 35 IBU. Large charge of German Magnum at 60 min, then Hersbrucker at 5 min, and Saphir in the whirlpool. Dry hop with more Saphir about 5-7 days before packaging.
Fermentation with Saflager W-34/70 or yeast of your choice.
