Ignore my PM, Jeff.
We're probably going to want a decently-early start on things, like noon, just so we're not still brewing at midnight. Does the Port Pub do breakfast or brunch?
I think the idea of a step mash will be an acceptable way to go, and the idea of draining as we go is probably just fine (though we might be below the minimum volume for the kettle in the first runnings...). Kind of a bastardized turbid mash.
One thing I'd suggest is a longer boil. Traditionally they would do 6+ hours. I don't think we need to do that, but we should be aiming for 2 hours minimum.
Can you give me an idea of the grain bill we'd be looking at here, Jeff? Let's assume 400L, which I think is what we are looking at the minimum to do the boil properly. If we go for roughly what I posted above (65% Pils, 35% wheat, to a gravity of 1.050), can you give us an idea on weights? That way we can see if there's enough unmalted wheat between the crew. If not, malted wheat should be fine.
Also, what's the diameter of the vessel we'll be putting in the orchard? We should get some cheesecloth or similar fabric to keep the twigs and birds shit out of the beer.
And I'm in for a carboy of the extra beer too.
