Mash pH:
at 10 minutes 155F = 5.8. Adjusted to 5.1 with 6 grams malic acid and 1 gram calcium chloride.
Specific Gravity:
EOB = 1.062, over-reduced but didn't feel like diluting
Servamyces added at 10 minutes before EOB
Final Gravity before lagering at 38F = 1.017
Tasted at 1 week lagering and SG is 1.013, great yeast aromatics, halletau coming through loud and clear
Lager duration at 0.064 / .008 = 8 weeks

Tasting:
Trumer Pils (brewed in Berkley): 4.9 ABV, 23 IBU. Much clearer, lighter as expected, much softer yeast notes, light sulfur, dry.
My pilsner much heavier, more body, more malt aromas and sweetness, more alcohol, much darker (despite straight pilsner malt). I like the malt/hop/carbonation balance.
Shimmer Pils, Discretion Brewing, 5.3, 31. Darker, more golden SRM, stronger malt than mine. I am getting a burnt malt note, and lingering bitterness. I think this is covering up any sulfur. Like on repeated smelling it really dominates. well balanced but not getting any spritely pizzazz. I think it's a bit dark overall, a bit too malty and roasty. I like my high alcohol, mid-range to light but strong malt character.
Up against a local classic German pils, kern river brewing, 5.2, no IBU listed. very blonde strong malt, like the malt aromatics are very strong. pitch right down the middle, I'm still enjoying my high ABV nose, light vanilla and banana notes...2nd smell, 3rd smell, creates a bit of crisp, acidic nose.