Preheat Mash Tun

Bring 8.5 gallons up to 158F, transfer to mash tun

Add milled grains to mash tun, stirring well to ensure no doughballs form. Cover with lid, blankets, etc, for 120 minutes. Stir briefly at 60 minute mark.

Take gravity reading after vorlaufing grains. It should be 1.052. If it is significantly higher or lower, you will need to adjust your 60 minute hop addition to reach a Bu:gu ratio of 0.5 to create a balanced beer. Leave the 30 minute hop addition alone.

Don't forget to add the sugar while you are transferring the wort from the mash tun to the boil kettle. Make sure its mixed in very well so that you don't scorch any of it under the heat. This will ruin the beer if the sugar scorches. If you're concerned, mix it up before adding heat, or pull out a half gallon, mix the sugar into this, and return it to the kettle.

Using your pump, recirculate boiling wort through your plate chiller to sterilize it. Kettle > Pump > Plate Chiller > Kettle. Keep it running until the end of the boil.

Add whirlfloc during final 10 minutes of boil. Add yeast nutrient at this time if you have it, too.

Boil for 1 hour, chill to 85F and pitch the full packet (liquid or dry) of the yeast. Install a blow off tube (airlock will not keep up with the vigorous fermentation at this temperature). You can either ferment in the refrigerator at 85F or just bring the fermenter inside and cover it with blankets. It works well between 70-95F with not much flavor difference at either end of that temperature spectrum.

Once fermentation appears to have stopped, take a gravity sample. Wait 48 hours and take another. If gravity hasn't moved at all, crash it for 48 hours at 32-35F to settle out the yeast, then rack to a sanitized keg (do not splash), carbonate at 40psi for 24 hours. Turn off CO2 tank, bleed pressure from keg, and adjust regulator to 10PSI or so. Taste and adjust carbonation as desired