I'd be interested in getting your take on BoPils too, Thirsty_Monk!I have been brewing this beer commercially since April.
It is available at local bars about 100 miles east from you.
Now back to the question.
Decoction is good but not necessary.
If you can not do decoction you need to do step mash.
You do not have to do protein rest with mention malt but I get better extraction when I do protein rest.
My mash schedule is 143F 30 min, 162F 30 min and mash out.
If you can, use open fermenter (or do not seal the lid).
You do not have to ferment that cold.
I am using 2124 and I ferment at 52F with great results.
This is with 170 gallons in fermenter.
Translated to homebrewing = ferment no colder then 50F.
Bohemian Pilsner is NOT a German Pilsner.
What else I could tell you about it.
Weyermann Bo pils malt is as close as you can get to Czech malt but it is still too clean for BoPils.
If you can, mix this malt 60/40 with other pilsner malt.
This will get you greater complexity.
I am shooting for 34 IBU (you system IBU might be different then my system IBU).
You can use Magnum for bittering (32 IBU) (or mix magnum/Saaz)
and late 5 min Saaz addition (2 IBU).
The Krusovice 12 means 12 Plato.
Shoot your OG at 1049-1050.
FG should be 1012-1014.
And water. Relax.
May be water in Plzen is soft but Bo pilsner is brewed all over Czech republic.
Water there is from soft to moderate (alkalinity).
You want your water to be balanced to slight malty.
Carbonate to 2.6 volumes and you will be enjoying great beer.