Mash in with 3gal water heated to 163F (grains at 65F, tun preheated) to hit a target temp of 152F.  Add 1.5gal boiling water for mash out.  Drain the tun and add 3.25gal water at 168F for the second sparge.  Add the bittering hops during the sparge stage.

Add Whirlfloc and Yeast Nutrient at 10min.

Add flavor and aroma hops per recipe.

Ferment at 65F for 10 days and transfer to secondary to clear.  Carbonate to 2.3 volumes.

I was able to recover an additional 2qts of sweet wort from the mash that weighed in at 1.025.  This additional wort will be used to make a starter for a future batch.