Absolutely! On mobile so I’ll make this tight…

Mash is 18 L water, 6,7 kg of mostly blond malts, including 1 kg of Weyermann Spelt and 1 kg of Simpsons Premium English Cara for a little sweetness. 60 min BIAB mashing with strike temp at 71,2 °C.

Then there’s the infusion: 3 L water heated to boil, off the hob, in with ingredients and let sit with lid on. This had 2 large organic lemons sliced thin, one smallish ginger sliced thin, 10 g lemon balm leaves and growth tips, 30 g Simcoe and 30 g Amarillo hops (pellets). It had about an hour and half to infuse.

One more thing was the yeast starter - 2 L water, 1 dL white sugar, 1 dL sugarcane syrup, pinch of yeast nutrient. Extra sugar there to feed the starter and offset the diluting effect of 5 L water added on top of the mashing.

Boiled the wort for 50 min, added 60 g Challenger hops at 45 min to go. The 3 L infusion went into the boil at about 10 min to go, flame up to allow a little boiling for that too.

One thing I might have changed in hindsight is a little less of the Amarillo and Simcoe in the infusion to leave more room for the lemony notes.

Would be great to hear how it went if you try this :)