Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.
Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.
Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.
Rack to keg in the keezser , chill at near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through.