Step by step
Heat 15.8 qts. (14.9 L) of strike water to 162 °F (72 °C) and mix with grains. The mash should stabilize at about 149 °F (65 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding additions as indicated. After boil is complete turn off the heat, add whirlpool hops, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 50 °F (10 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a cool place in the 50–55 °F (10–12 °C) range. On day five, conduct a diacetyl rest by raising the temperature to around 70 °F (21 °C) for a couple of days.

Once terminal gravity has been reached place the beer in a refrigerator or cold fermentation chamber to get the beer as cold as possible without freezing. Allow at least one week for the lagering period. Bottle or keg after lagering is complete, targeting a carbonation level of 2.55 v/v.