If I were you I'd reduce some variables. You're mixing a new mashing technique with lager fermentation and a really challenging style to brew successfully; such a concatenation can (and probably will) make the process challenging enough that you'll experience considerable frustration.
If you're used to fermenting ales, stick with those techniques. Pils beers - especially with that yeast - require a long, cool (cooler than 60F) ferments along with considerably longer lagering times for best results.
Also, your mash might be problematic. In this case you're dealing with a malt and style which can benefit immeasurably from step-mashing. Although (in the interest of full disclosure) you can be successful with a single-temperature infusion mash with that malt, the best Pils beers are brewed with multiple temperature steps to ensure full extraction and reduction of haze precursors.
If I were you, I'd stick with a tried-and-true recipe from my library and simply switch from, say, extract-and-steep to all-grain. Dial that technique in until it's second nature. After all, you
know what that beer should taste/look/smell like already, so you'll know if something's off-kilter. Pale ale is a good bet - you can use a well-modified pale ale malt from which a monkey can get excellent results from a single-infusion mash. Once you get that recipe dialed in, dial in a couple more tried-and-true recipes.
Then start going further afield with challenging styles like Pils.
I don't mean to be all "Poo poo poo, discouragement discouragement." I want you to be as successful as possible whenever you try something new. In my experience, that means ruthlessly reducing variables to the point where you can reliably say "This effect is related to that cause".
You dig?
Cheers!
Bob
