It is lager season here in frozen MI. A CAP is in the keg. A Vienna is on the D-rest. A Pils is planned next maybe on Monday.
The keys in my experience are to have good ingredients, watch the mash pH, boil for 90 min. if you have a majority of Pils malt, add nutrients to the boil. Then the real attention to detail is on the cold side, lots of yeast, O2, pitch cold, ferment cold (on big beers 48F vs 50F for a Pils), do a D-rest to finish and drive of H2S, lager as cold as you can.
Jim, do more lagers, you get better with practice, and they are so nice to drink outside when the weather is warm and sunny.