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Grain Bill:
4 lbs 2-row base malt
5.6 lbs flaked wheat
8 oz Münchenmalz
7 oz CaraMünchenmalz
1 oz Chocolate malt

Hops: 3.2% Saaz, 2 oz

Yeast: White Labs WLP302 American Hefeweizen liquid yeast tube

Equipment:
50 quart mash tun, of my own fabrication (with the aid of Zymeco Kewler Kitz, and a lot of screwing up along the way)
21 quart water bath canner/lobster pot, which transfers heat to the fluid remarkably well
12 quart aluminium stock pot, which leaks at the top and doesn’t do nearly as well (so it’s more like a 10 quart pot, functionally)
1L Erlenmeyer flask
5 gallon carboy
6.5 gallon food-grade plastic brew bucket, with grommeted hole in the lid
3 airlocks and 2 bungs

Protocol:
Cleaned and sanitized carboy, bucket and flask
Cleaned all other equipment
In large stock pot, brought 20 quarts H20 to 45ºC. Meanwhile in small stock pot, brought ~8 quarts H20 to 100ºC.
Mixed all grains together in mash tun
Stuck mash with 20 quarts @45ºC (should have been 10 quarts!)
After 20 minutes, added 8 quarts @100ºC (this was too much heat–it got the mash temperature up to 75ºC, at which point desirable enzymes begin to denature.) Beteween the screwups in the above two steps I ended up with a much weaker brew than I wanted.
Left lid open and added ice cubes to reduce heat to 65ºC
Closed lid and mashed at 65º for 1 hour
Noted only insignificant dripping from imperfect pipe fittings in mash tun bulkhead
Lautered first runnings at 1.044 OG (1.0636 adjusted for temperature)
Added 3 gallons sparge water at 70ºC, allowed to dissolve sugars for 15 minutes
Lautered second runnings into separate vessel at 1.025 Og (1.047 adjusted for temp)

Boiled first runnings with 1.0 ounce of hops for 60 minutes, adding 0.5 ounces at 30 minutees
Boiled second runnings with 0.5 ounce of hops, 60 minutes
Diverted 800 mL of boiled second runnings to Erlenmeyer flask, and pitched 1/10 of yeast tube, affixed airlock

At 60 minutes, chilled both boils to ~26ºC. Due to ambient temperature, was unable to achieve further immersion chilling (maybe next time will run cold water line through an ice bath!)
Decanted first runnings (with some second runnings added, for an OG of 1.033) to bucket. Pitched remaining yeast affixed lid and airlock.
Decanted second runnings to carboy, affixed airlock

Day 2:
Bucket not fermenting well. Added 1 Tbsp di-ammonium phosphate (yeast nutrient) to bucket, re-aerated
Pitched starter in flask to carboy, added 2 tsp of DAP, re-affixed airlock
Picked 6 pounds blueberries
Both carboys fermenting vigorously by evening.

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