BIAB method.

With all the grain fermentables (excludes the candi sugar):
Mash at 64°C for 60 mins
Raise mash temp to 74°C for 30 mins
(Total 90 mins)

Remove and drain the grains
Maintain boil at +68°C for 60 mins, adding hops per schedule.

Chill to 18-20°C
Pitch yeast

Ferment at 18°C for 2 days
@ 2 days, add candi sugar partially dissolved in 300ml of boiled water
Ferment at 18°C for a further 1 day (3 days total)
Ferment at 20°C for a further 2 days (5 days total)
@ 5 days, add dry hops
Ferment at 22°C for a further 2 days (7 days total)

Prime (100g of sugar dissolved in 300ml boiled water) & bottle