Single-infusion mash at 152° F for 60 minutes. Batch Sparge at 168° F to collect 4.5 gallons of wort. Boil for 60 minutes. After flameout, chill to 72° F and pitch yeast starter. Ferment at 72-74° F for 5-8 days, once fermentation slows, raise temperature to 76-78° F for 2 days for diacetyl rest. Drop temperature to 68-70° F and add dry hops for 3-4 days. Once fully attenuated, cold crash and add gelatin to clarify. Target 2.8 vol. CO2. with priming sugar for bottling or force carbonate for kegging.