Red, here's the recipe.
9 gallons mash water treated with 30ml phosphoric acid,
5.5 gallons sparge water treated with 15gr gypsum
17# Rahr pilsner
2# Western white wheat
2# Viking oat malt
1# Viking caramel 100
1# Viking cookie malt
Mash at 154F, 60 minutes
Sparge and collect approx 12 gal. OG=1.050
Boil 30 minutes
Turn off heat, at 205F add whole cone hops and hold for 20 minutes
2oz Idaho-7 11%
2oz Idaho Gem 10.4%
2oz Eukanot 13.2%
Cool to 68F, pitch 1.5L Imperial Juicy SNS starter
36 hrs post pitch (SG 1.025) dump 1/2 pint of trub, add 5oz Cryo Pop #2304
48 hrs later, dump 1/2 pint hop sludge
Dump about 1/2 pint sludge daily until FG
At 1.013 FG add 2oz Azacca and 2oz Sabro regular pellets, not cryo.
48 hrs later, resume daily 1/2 pint hop dumps
Hold at ferment temp for 3 days, then cool to 38F
Hold at 38F for 4 days, dumping hop sludge daily.
Keg and carbonate.