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It sounds like you are on the right track. You would be looking for a yeast that will withstand high alcohol levels, but you want one that give you high attenuation also.

I would probably pitch another packet if you have one. Lagers need alot more yeast than an ales, usually double. It looks like you are on the high side on the fermentation temperature, so my guess is that you will see signs shortly even if you don't pitch another pack.

You could try using Wyeast 1007 German Ale yeast and make him an Alt. I would try to ferment in the low 60s or upper 50s if possible for what ever you brew so the beer does not have very many esters. I have had some peoples mock lagers using US-05 and fermented on the cold side that have tasted...

Welcome from Boulder Junction.

I get a hint of apricot from the Striesselspalt when I use them late in the boil or with a dry hop. I see you don't have any late hops. So either would work about the same for bittering.

You could aerate your wort with a mix-stir and a drill. It kills two birds with one stone. Aeration and homogenized wort.

Looks good, but it would be gone before the 4th of July in my house. You brew that baby now and tweak it to your tastes before 4th of July.

Use Strielsselspalt to accentuate the apricot instead of the Hallertauer Mittelfrueh. The honey malt is a little heavy handed, mabe use about 4 oz.

Not much difference. I'll doubt you will notice the difference. Maybe a bit more mouthfeel.

I would wait a week before checking the gravity. While it looks "done", it is just close to being done. If you want you can check it you can. Now is a good time to learn patience.;)

You could zest one or two limes and put the zest in at the end of the boil. Just use the skin (zest) and none of the pith (inner white stuff). The pith is very bitter.

It looks like it is slowing down, but not done. Let the beer stay in there for a while so the yeast can clean up after themselves. Yes that was a fast ferment, what was the fermentation temperature?

Yes that is how you do it. Brewing software will help you figure your volumes for mash in and the next infusion. I think even the free trials of the various software let you "design" your mash. Good Luck.

I like flaked wheat instead of wheat malt and usually just do a single mash at 150F. I'm not sure what you are trying to do with protein rest at 122F. You could do the same schedule but move the protien rest to say 132F. Or you could go with 140F for 15 minutes and pull a decoction and go to...

You can use Striesslespalt hops to accentuate the apricot flavor. If you are inclined.

Boil it in some vinegar and water. A good soak in star san should clean it up too. Just remember to toss out the star san when you are done.

You could go with a 50/50 split of simcoe and amarillo, if you want to use some of your simcoe. Centennial goes great with both of these hops and I think cascade should work well also. FWIW If you want to be on the wild side as far as yeast goes try a Belgian yeast say Wyeast 3522. If you go...

I hope I can do you proud.

Yes there are a fair number of these white deer around.

You must be talking about the Boulder Beer Bar. My sister in-law used to own about 20 years back