My first lager ( last January ) was a Munich Helles and I got a silver at NHC. Your results may vary (i.e. Gold
Temp control, big yeast pitch, O2, and time/patience. I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast. I was amazed at how much break material formed just overnight in the first carboy. It is now a method I use with all my lagers. I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there.