Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes. Mash out at 168°F (76°C) and sparge with 166°F (74°C). Collect enough wort (about 6.12 gallons or 23.17 liters) to end up with 5 gallons (19 liters) after a 90-minute boil, chill to 68°F (20°C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a half-gallon starter. Ferment at 61-62°F (16-17°C) for 4 to 5 days, then rack to secondary fermenter and cellar for three to four weeks at 45-50°F (7-10°C). When ready, bottle and condition for a minimum of two weeks.