For the sparge water, I used about a 50/50 mix of RO water with my filtered water.
Single infusion mash at 154° F. Pull first 2 gallons of wort into small kettle and boil down over 2 hours to get about 1/2 gallon. In main pot, collect about 7 gallons of wort, and boil down to 5 gallons. Combine both parts into main kettle and boil for 10 minutes. Chill wort down to 52° F, oxygenate well, and pitch yeast starter. Ferment at 50-52° F for approximately 2 weeks, then raise temperature for a diacetyl rest. After 3 days, slowly lower temperature down to 40° F and keg.