New Zealand Pilsner

https://www.gladfieldmalt.co.nz/brewing-recipes/traditional-nyoo-zilund-pilsner

Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike)
Add minerals to Strike or Foundation water.
Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
Mash at 68°C for 40 mins. Confirm no residual starches remain (wort should be visible clear/ transparent).
Batch sparge with 77°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).
Boil for 90 minutes adding hops and kettle finings at indicated times.
At End Of Boil, whirlpool while chilling (immersion style) or for 5 mins, stand 10 mins.
Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).
Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 12°C.
Cap the fermentation with ~3-4SG points left (~1.010) and allow 5-7psi of positive pressure to build.
Raise the fermentation temperature by 1°C/ day up to 15°C.
Diacetyl rest at 15°C for 48-72hrs after FG.
Crash to 6-8°C and add finings or simply crash to 0-1°C until cleared.
Transfer to Keg and either force carbonate or add priming sugar and bottle as desired.