After reading all the discussion of the CDA article in this months Zymurgy, I broke down and brewed a 10 gal. batch. Here is what I brewed on Saturday:
17# Belgian Pale Malt
3# German Dark Munich
1.25# Carafa III
1# Turbinado Sugar added to boil
56 qt. boiled for 90 min to 44 qt.
Preboil gravity = 1.050
S.G. = 1.063
SRM Expected = 27
Ferment at 59°F with Nottingham
4 oz WL Chinook at 60 minutes
Hopburst with 2 oz WL Amarillo and 2 oz WL Simcoe 0.5 oz mix every 10 minutes starting at 30 minutes, with the last 1 oz at flameout. Then whirlpooled for 30 minutes
Dryhop in the keg with 0.5 oz each of Simcoe and Amarillo per keg.
IBU =108 (Tinseth)
I ended up with just at 9.5 gallons of wort in my fermentation buckets, due to 8 oz of whole hops sucking up so much.