Step Mash:
Heat 3 gallons of ABQ tap water to 130 deg in the brewing kettle (NOTE: Should have added 3.5 gallons)

Add the 12 lb of grain to brewing kettle and allow temp to stabilize to 122 deg F
Hold for 30 mins at 122 deg f
Heat 1.5 gallons of water to boiling
Pop Wyeast packet

After 30 mins is up, add the 1.5 gallons of boiling water to the kettle and allow to stabilize to 148 to 152 deg F
Hold for 60 mins at 148 to 152
Begin heating 5 gallons of sparge water
Mash out at 165 after the 60 mins of 148 to 152

Sparge: With 5 gallons of water at 170 (we are using a square sparge arm)

Boil: After sparge is complete do a 60 minute boil - (Make sure that you have about 7 gallons of wart to boil, if not add water to the wart until you have 7 gallons you will loose anywhere from 1.75 to about 2 gallons to the boil depending on climate)

Add boiling hops 30 mins into the boil using hop sock (2 oz Columbus & 1 oz Nugget)

Add flameout hops when the flame goes off the boil (1 oz Columbus & 1 oz Nugget)

Cool: Cool in kettle using copper cooling coil to 70 deg F
While cooling sanitize everything you will use from this point on (fermentation lock, carboy, any tubing/hoses used, thermometer, yeast packet, etc)

When cooled to 70 degrees transfer using sterilized hoses into a sterilized 6 gallon carboy make sure to take enough wart out to obtain the OG (NOTE: at this point we added more water because our yield was low-however this should have been noticed at the beginning of the boil and added then)

Add yeast, agitate, and affix fermentation lock

Primary Fermentation: 7 days at about 65 deg

Secondary Fermentation: transfer to secondary fermenter, add aroma hops in steril hop sock, and ferment for 7 days

Keg: Transfer into sterilized, CO2 filled keg force carbonate to desired CO2 content