This is a single step infusion mash, mashing at 158° (70°c) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170° F (77° C) water and stabilize the mash at 158° (70° C) for 60 minutes.  Raise your mash temperature to 165° (74° C) and sparge with enough 175° (79° C) water to collect approximately 6.25 gallons of wort.  Boil this wort for 60 minutes.  Typically I would suggest reducing your hops that you boil for 60 minutes, but with this “hop bursting” method, there are so little hops in this first addition I think you can continue to use the 0.25 oz of Amarillo in the first addition without changing the bitterness level of this beer.  Boil this wort for 60 minutes. Add the servomyces pill at 10 min, and 1/2 a whirlfloc at 5 min. Turn off your burner and remove your pot from your heat source.  Now add your 5 ounces of Amarillo hops, and stir to mix in.  After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature.  This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150.  This extracts a small amount of hop bitterness, and a large amount of hop flavors.  When you have cooled your beer to about 80, you can strain the beer into your fermenter.   Aerate your beer and pitch your yeast.  Ferment at 68°-70°F to help hold the aromatics in the beer.  When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days.  Then bottle or keg as you normally would.