If using liquid yeast, prepare a starter in advance of brew day with one yeast pack, or simply use 2 packs with no starter.
Single infusion saccharification rest at 152°F (67°C) for 60 min. Add first-wort hops to kettle and collect 7 gal. (26.5 L) of 1.042 pre-boil wort. Boil 75 minutes, adding Whirlfloc and, optionally, yeast nutrient 15 minutes before flameout. Add whirlpool hops and whirlpool 10 minutes. Let wort rest a further 10 minutes before chilling wort and racking to fermenter.
Oxygenate and ferment at 68°F (20°C). When specific gravity is within 10 gravity points of anticipated terminal gravity, add dry hops and allow temperature to rise to 72°F (22°C).
After two days of dry hopping, bottle or keg with 2.6 vol. (5.2 g/L) CO2.