I should add some of my discussion with the brewer, beyond just posting the picture. Gumar emphasized that the recipe does not scale well for size, especially for fermentation. They have changed the recipe several times to account for changes in equipment. It took them several years to get it right when they switched to conical fermenters. His general recommendation for the grain bill was to up the specialty grains, though I no longer remember the percentage he said to start with. Their fermentation cannot be copied on a homebrew scale. (OK, I say cannot. Somebody will try it!) They bottle on Mondays. They brew two batches each day Tuesday to Thursday, and one on Friday morning. All seven of those batches go into the same fermenter, right on top of each other. That keeps the yeast really happy. They ferment at 24°C, which is 75°F, constant temperature for the entire time. (No cold crash.) The week's batch gets bottled the following Monday, meaning the oldest wort was in the fermenter less than a week.
Remember that this discussion took place in 2006, so things may have changed. Good Luck!