I have enjoyed these two threads so far. Here is what I took from the thread(s): to be German, do as the Germans would do.
1) use german style ingredients: germanic malts, noble hops, style specific water profile
2) use a german style process: mash profile, decoction, hochkurz, fwh, long boil.
3) ferment like the Germans: german yeast strain, fresh pitch, big pitch, ferment cold, lager even colder, be patient.
4) drink, by the liter in a boot, of course
There are tomes written on the German methods of brewing. Kai has even translated some of the original German texts for us. I think the 'hows' are fairly straight forward. That said, many palettes are dialed into imported German beer flavors. If that is what you like, what you define as German, then adapt the above to reflect what you like. Honestly, if the greater purpose of this thread is to gather information for entering beers in competition, remember, it is a crap-shoot as to whether you get BJCP judges with palettes dialed in on having spent time in Germany, having visited germany once, only trying German styles imported into the USA and only really having read books and guidelines on the lager styles. Brew what you like.