You better get started soon then.
What you'll need to do is a torbid mash.
Traditional Torbid Mash: From Page 141 of Wild Brews by Jeff Sparrow
Assume 2 quarts of water per pound of grain. (1.9 liters/450 grams)
1. Dough in Wheat, and add malt with 20% of the water to achieve 113° F...