Single Infusion Mash. Mix the crushed grains with 3.75 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve 6.8 gallons and pre-boil gravity of 1.035. Boil for 90 minutes, adding hops and yeast nutrients per schedule. Turn of heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to 53-55F. Aerate and pitch yeast. Let temp rise to 57F and ferment for 2 weeks or until signs of fermentation have died down. Rack to secondary raise temp to 70 degrees for 2 days diacetyl rest. After diacetyl rest, lower to 40 degrees and lager for 3 weeks at 40F. Add the dry hops for the final 2 weeks of lagering. Bottle or keg.