I'll be brewing a N. German Pils next weekend and am planning on using 100% Best Malz Pils for the grain bill (along with a small amount of acid malt for mash pH adjustment). I've brewed this style with a small amount Munich or Vienna before, and I've been pleased with the results. But I've read that 100% is the way to go. For those who have brewed, or even perfected, this style, what would you suggested is the best approach?
FYI, I'll be doing a single-infusion mash at 150 for 60 minutes.