Mash at 152 F for 60 min (sparge water should be heated to about 163 F before adding crushed grain). This is what the original recipe says. I find that I need the strike water to be 8-10 degrees celsius hotter than my intended mash temp, although their is seasonal variation in this depending on how cold the mash tun and grain are to start with. I use a 1 liter water for every pound of grain for the mash)
After 1 hour, circulate first gallon of wort (draw off and pour back on top of the mash)
Draw the second gallon and add to a heavy bottomed separate kettle large pot) and boil separately for 30 min to caramelize. Collect the rest of the wort (sparging as you go) to collect another 8 gallons or so. Bring to a boil and add the 90 min hops. After 1 hour add the 30 min hops.
With 15 min left, add Irish Moss.
At end of boil, cool to about 68 F
Aerate VERY well - the higher the initial gravity, the more 02 the yeast needs to complete fermentation. Ideally inject pure O2 with a diffusion stone, but at least pour back and forth between buckets through a sieve several times.
Ferment in pail for 8-10 days at 65 F
Transfer to secondary carboy and ferment for at least another 2 weeks (although it could go several months if need be).
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