Mash using a decoction mash if possible, with rests at 145 F (63 C) for 45 minutes, 155 F (58 C) for 30 minutes and mash out at 160 F (86 C) for 10 minutes. Otherwise do a step mash with the same rests.
Add candi sugar at beginning of boil and hops at times indicated.
Ferment at 77 F (25 C)