Mash at 152° F for 60 minutes at 5.4 pH while recirculating through HERMS. Heat to 170° F for mashout, then fly sparge to collect 8 gallons of wort. Boil at low intensity for 90 minutes, then chill to 68° F. Rack to fermenter, then oxygenate for 120 seconds with oxygen before pitching yeast. Ferment at 66° F for 1 day, then 68° F until fermentation slows visibly (5 days), then 72° F for 10 days. Keg, then force carbonate while cold crashing to 2.5 vol CO2.