On brew day...

Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.

Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.

Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L

Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).

Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.

age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary

1. Intelligentsia black cat (pre-2014 Dark Lord)
   or
   
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)
   
   age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling
   
   When kegging, shoot for 2-2.25 volumes CO2
   Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees
   
   Once carbonated condition at cellar temperature for several months