Sounds like a goer to me mate! Recipe it's simple trick sazz hops tick I usually shoot for around 30ibu a good sharp bitterness with a dry well attenuated finish from yeast . On yeast I'd start them there at 12c but after Around 5-7 days depending how fermentation is going I'd let that temperature free rise up to 18c to encourage attenuation then leave it here until no change in hydrometer readings then drop it down to 3c for your conditioning phase (this is when I keg and let condition whilst I drink it).

Have you plugged it all into recipe calculator? I usually get around 7lt of losses all up for 21lt batch into fermentor dumping trub and all maybe 300ml left in kettle. But my losses will not be your losses.

I've used bohemian floor malted pilsner before with awesome results left a nice honey malt flavour. I'm sure you'll get a delicious beer at the end of it!

 

There's a site called "priceless BIAB calculator" that I usually use to get info for my strike temps and total water needed. It accounts for kettle shape and everything. I use the yeast calculator on Brewer's Friend and have never had an issue. Hope this helps.

 

Pilsner is much more reliant on boil and fermentation than mashing (as long as you do it reasonably right). The Bohemian malt is under-modified but you still should be okay without a decoction. Recipe looks about right. I don't BIAB but I make pilsners - you'll succeed or fail in the kettle and the fermentor.

 

Don't see the need for 2 smack packs, when one will work for up to 19l (5gal).

Good luck with your brew

 

For Pilsners, to get a good result, you actually need over 3 smack-packs or a very large starter (I do 2.5 liter starters for lagers). One will work, but don't expect as clean a fermentation.

 

My bad i guess, i was going by it only being a half batch 12l (3 gal.)

 

Then one is a bit too small. Make a 1-1.5 liter starter and you should be fine. You can also use the pitch rate calculator to be sure!

 

Without engaging more than my aging brain, the number 360 billion cells is kicking around up for a 6-gallon (my default) batch. Half that would be about 180 billion. That's just shy of two very fresh smack packs or a smack pack and a 1.5 liter starter. And pitch rate is critical for Pilsners. You could pitch one pack and then raise the temperature at the end (diacetyl rest). Better solution is a larger pitch.

 

Don't kill yourself trying to get everything right right away. You can make a yeast starter out of damned near anything so don't be scared to give it a try, one thing I read when I first started was using a growler container with a foil on top and just swirling it when you walk by to make a starter. I keep extra wort from previous batches in the freezer and thaw whatever I feel I will need for the next batch a couple days in advance.

I am wicked cheap about yeast and it hasn't burned me yet, I've probably saved $400 on yeast in the last year.

 

Second this that's a great idea on the growler! You dont need a stir plate to propagate yest. Heck your going to have plenty young healthy yeast just sitting at the bottom of the pilsner fermentation once done you could pitch onto this yeast cake for another pilsner or similar lager or save some trub in a cleaned boiled sanitized jar and repitch this way.
Disclaimer (as long as that batch turned out clean) done want to propagate nasties...

As you'll soon find in brewing there is more than one way to achieve the same desired objective and there is many more ways to save a few $'s along the way.
Cheers!

 

Oh yeah, all sorts of things you will find you can do to streamline what you're doing and save some money so you can afford more kegs.

 

When I did my first starter I used an air lock, fit in the top of the growler like it grew there. For 2 days everyone who walked by it gave it a swirl. Worked like a charm

 

It might be a bit strong, but I wouldn't stress about it.

Nice work on the t-shirt too.