I chased this style for a while and finally got to what I thought was an outstanding example.
I used the Weyermann floor malted pils and around 6% carapils. Blend of my soft water and distilled water with small acid addition to adjust Double decocted (modified Hotchkurz) sp mashed in at 142, decocted and rise to158, decocted for mash out. 120 min boil with salt additions for around 50 ppm Ca, 50 ppm SO4, and single digits of everything else. I know that doesn't sound like what would work, but that was the advise I took and it was spot on. Three equal Saaz hop additions at first wort/80 min/30 min. About 40 ibu. Chilled to 39 degrees, pitched a large starter of WLP800, let rise to 45 degrees and ferment out. Fined and transferred to serving kegs. Good at 4 weeks, but exceptional at 8 weeks. The aging was critical to the flavor of this beer. I really believe that age is the trick to the phantom flavor so many are chasing in this style of beer.