I did the first time. I've probably deviated a bit over the years based on what I've had available, but the goal is to stick to the recipe.
I mash low. 148 or so. All sugars go in the kettle. I've never fermented this one with temp controller. Oxygenate, pitch, let er ride. Ambient in my basement is mid 60s.
A good pitch of yeast and good oxygenation is key.
You probably found my thread from 2011. Many thanks to Denny for being a resource on this (and many other) recipes. He's solid.