Bring 2 gallons of purified water to 115F degrees. Place all the milled grains into boil bags and submerge into the water. Keep at 115F degrees for 15 minutes. Flip the bags, re-submerge and bring water temp up to 150F degrees for 45 minutes. Bring a second, purified, 1 gallon pot of water to 150F degrees. Flip the bags, re-submerge and turn off the heat for 15 minutes. Sparge the grain bags with the 1 gallon of water from the second pot. Bring the wort to a boil and keep for 15 minutes. Add the liquid malt extract, sarsaparilla, candied sugar and hops. Keep at boil for 30 minutes. Add the yeast nutrient and Whirlfloc. Keep at boil for 15 minutes. Remove from heat and cool to 78F degrees ASAP. Splash to primary fermenter. Using purified, room temp water, fill to 3.5 gallons. Pitch yeast. Seal and add a blow-off. Leave it alone for 7 days, minimum. After 7 days (if bubbling stops), rack gently to secondary fermenter (carboy). Seal, add blow-off, place in a dark location at 65F - 72F degrees for 21 days. Rack gently to bottling bucket, add priming sugar, mix well (do not splash) and bottle. Condition for 2 months. Bottoms up!