BOIL FOR 90 MINUTES
May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non-oxygenating fashion to achieve a rest temp of 150f. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. Collect 6.5 gal
Boil
Boil 90 min. Bittering hops in 30min. into boil. Irish moss ( 1 hydrated tsp) in at 60min. into boil. Flavour hops in at 75min into boil. Aroma hops in at flameout.( Collect 5.25 gal.)
Ferment

Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.