Thanks for the clarification. Now that we have that settled, I’m wondering about the amber and dark extract additions. Are these included for flavor or because of the high grain bill and mash tun space to fit it all in? Extract is expensive so would prefer not to use it but if it’s to impart character than I will. I have a 15gal herms so volume isn’t an issue.
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The malt extract is to get to the gravity desired, with the mash tun size they had. Adding extract or sugars to hit the desired gravity is what many breweries do it the mash tun is maxed out.
I noticed that Alex Mull wrote that, so the article has been around a while. I've brewed it, it makes a good RIS.
Edit the article is from 2002, the production brewery is much bigger now. I don't know if they still use the extract.