I'll chime in. I'm working on nailing the German Pilsner now. I've done a few variations with Avangard Pils, Best Pils, single temp mash, Hochkurz step mash, balanced water profile, yellow dry/bitter water profile, Hallertauer, Saphir, and Vanguard hops, and two yeasts - WY2124 & WY2308.
like the Best Pils/Hochkurz step 145 for 45', 158 for 30', 168 for 10' mash/bitter with Herkules flavor & aroma hops of Vanguard (but may go back to Saphir on the next one)/WY2124/yellow dry water profile. OG: 1.045, FG: 1.011.
1) Skip the protein rest. It doesn't help anything at all and will likely destroy body and head retention. Not needed with 21st century malts. Plus skipping it will make your mash schedule way simpler.
2) When gravity hits half of the OG (e.g., 1.060 turns to 1.030), then it's time to start the D rest. No need for ramp up, just get it in the 60s and keep it there for 3 days. You can keep the temperature up there even longer, for a week or longer if you want, with no ill effects. It just helps the yeast finish the job and clean up after themselves, which includes diacetyl, sulfur, acetaldehyde, or other "green beer" characteristics.
This is similar to what I do. Start at 48F, hold at 50F for 5ish days, start the ramp up (slowly for me) to the mid 60s. Confirm terminal gravity & absence of green apple/butter, then crash down to 34F. Rack when clear.
3) What's your water going to look like? For this style, I would recommend jacking up both sulfate and chloride to enhance both bitterness and malt. If you're not sure how much to use, start with a teaspoon of each and see how you like the result. Otherwise you can use software to nail the salt additions appropriate for the style.
Agreed. If you're into using Brunwater - I find the "yellow dry" or "yellow bitter" to be just about perfect.
5) Personal opinion: I don't think the late Hallertau additions will do as much for you as people think. In my experience, Hallertau (and any noble hops) taste better the LONGER they are boiled, not shorter. Others might not agree with me and that's fine. If nothing else, consider the idea of using Hallertau and/or Perle for all your bittering, and skip the Magnum, if you want lots of noble hop flavor. I promise you, the noble hop flavors come through loud and clear even with just a single 60-minute addition and no later "flavor" additions. In theory this might be due to the lower alpha acid, which would require that you use a higher quantity of the hops to get the IBUs you want... and the noble flavor has no trouble hanging around for the entire boil and fermentation. You can also think about it this way... for a thousand years, breweries never boiled hops for any less than 30 minutes, and more often it was for hours. Late hopping is a 20th century concept. You want to brew a traditional German lager? Then brew as the Germans do.
As a German lover... I hate to agree with this, but I do. Hallertauer just doesn't seem right when it's used as a later addition. It's probably due to the freshness of hops we can get from those regions. As such, I've started using American versions of German Noble hops.