1.) Mash with 4.0 gallons of water at 154 degrees for 60 minutes
2.) Sparge with 3.50-3.75 gallons of 160-170 degree water
3.) Bring to a boil and follow the hop schedule (60 min total boil - 60 min addition means right when boil starts, 5 min means 5 minutes left in the boil, etc..)
4.) Chill to around 70-72 degrees and pitch the yeast.
5.) After 7 days in the fermenter, add the Dry Hops.
6.) Ferment for another 7 days at least (total 14 days minimum) and then keg or bottle.

NOTES: It took around 2 weeks in the keg before the beer was no longer 'green'. Tasted pretty malty at first, but this dissipates after some time.

Improvements for next batch:
There was not as much hop flavor as I anticipated. Next time, I may add another ounce of Centennial and 1 oz of a fruitier hop such as Citra for a whirlpool addition. Potentially dry hop at high krausen instead of 7 days.

Also, I may replace the caraaroma with additional honey malt. Might use a lower L for the Caramel/Crystal as well.

Additionally, may need to adjust ratios of base malt. From my experience, pale 2 row has given me maltier beers than pilsner for some reason.