German Brewing

Tettnanger is superb! Together with magnum as initial charge for the bittering, it makes for superb pils.

FYI try adding between 0.5-1 g per litre late. Ideally when approaching 90-85 Celsius in the whirlpool. It contributes negligible bittering, so just ignore when calculating your IBU.

There are many other approaches. I keep falling back on this one though. It's simply preference.

Gut Sud! (Old German brewers greeting)

I loathe Warsteiner. I cannot possibly help you with this since I never drink it.

If you want it really bitter, then a high alpha hop in the first phase is highly recommended.

For a minerally note you need an appropriate water profile.