Brewdog pg. 252
Strike with 2.9gal, perform a protein rest at 133°F hold for 15 minutes, add 1.4 gal boiling water to hit a sacch rest at 153°F. Hold for 30 minutes. Remove a third of the mash for decoction, boil for 20 minutes, then add back to the main mash to hit mash out. Acidify 5 gal sparge liquor to 5.10 pH. Copper up to 7gal, boil for 90 minutes. KO as cold as possible, pitch WY2278.
https://beerandbrewing.com/make-your-best-czech-pale-lager/ Fermentation temperature is important, though, because we want a clean and full attenuation. The guidelines still stick with the "a little diacetyl or ester is OK here" line, and I don't dispute it, but I'd rather aim for none - if they happen to appear, then I can claim credit for adding just a "hint" of them. Start at 52F (11C) for the first week (or 72 hours, if you're in a hurry to get another beer in the temp-controlled fridge), ...
Salts CaSO4 1.0g, CaCl 0.6g. Mash low.