1.) 90 min mash at 148F
2.) drain and sparge to collect 8 gallons wort
3.) reserve 1 gal wort
4.) start 90 min boil with 7 gal wort and boil 30 min before adding 1st hops
5.) at 70 min into boil add 2nd hop addition and reserved wort with 4 lbs. cane sugar
6.) at 75 min add irish moss and immerse chiller if applicable
7.) at 85 min add final hop addition
8.) at 90 min flame out and start chiller
9.) when desired temp is reached aerate well and pitch yeast
10.) ferment at temp 64F - when S.G. remains constant for a couple of days raise temp control to 76-78F and rouse yeast to kick start and achieve dry finish.
11.) I left this one in primary for one month with a 34F cold crash for the last three days and then straight to bottle.