FWIW, I just racked my first German Pils to kegs yesterday. I used Kai's GP water profile, with 75% RO water so as to hit the numbers. The grist was 96.7% Bestmalz pilsner malt, 3.3% melanoidin. I did a 90-minute single infusion mash at 149 - 148F at 1.71 qts water per lb. grain, crushed till scared, yeast nutrient, 3 min straight o2 wort aeration, a healthy pitch of 2.5 packets (rehydrated) of Saflager 34/70 per 5.5 gal of wort, cool fermented, and went from OG 1.051 to 1.009 after a month in temp-controlled primary fermenters.
It tasted great at racking, and with the few mentioned supporting BMPs, the highly modified malt did fine with a single infusion mash, at least to get the desired attenuation.
I mash in a picnic cooler and do 10-gal batches and so far have mostly avoided step mashes. I do that to keep from getting screwed up, since I can control a single step quite easily, and calculated additions (infusion water volume + temp) in the past for multiple infusions, as calculated in ProMash, didn't come close enough to hitting the targeted mash temps the first try.