During mashing going to steep the grain in 6 gallons of water at 153 F and stir vigorously at start and every 15 minutes. batch sparge with 2.5 - 3 gallons at 175 F, keeping 1" water above the grain bed. Boil is going to very vigorous with large bubbles and turbulent wort. Adding half a pound of white table sugar to the last 5 minutes of the boil will raise the sugar concentration up making the original gravity higher and in the range of Imperial IPA.
An alternative to the above mashing is going to be using a pot with 8 gallons of water to heat water up to 155, dump the grain into the pot and cover, mix every 15 minutes or so while keeping the flame to the pot and the mash at 150 -153. dump mash into "mashtun" (might shock the enzymes though) run through filter into brew pot/kettle after mashing out.
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