I intended the brew to go as planned above with a one-step mash at 153degF starting with 2.5gal water from Lake Superior. What really ended up happening was this: 35min into the mash I measured th temp at just a hair under 155degF, then 10min later it was right about 170degF. Screwed that up. Finished the "mash" by removing the heat. Sparged the 2.5qts boiling water it would have required to get to 168degF. Boil went very smoothly. Because of the inefficient mash, much more sugar (extra 0.25lbs dextrose and some brown sugar was all I had on hand) was required to get to 1.088OG, however, 1.100 was the target and should have been easily obtained had I not screwed up the mash. The yeast is said to attenuate to 80% even in 10% ABV beers so I was aiming for FG 1.020-1.025 (very heavy I know). In secondary for the remainder of its seven day stay then in bottles with 1.65oz dextrose for 3+ weeks.

Try it out (or just look it over and do the math) and tell me what you think, I'd love and highly appreciate the feedback!