Mash corn at 110, for an hour, then 140 for another hour. Stir lots, since its sticky. Mash malted barley as usual at 110, 148, 140, 160. I used a separate pot for the 110 1/2 hour protein rest, and then just tossed into the corn grits. Mash water was around 26-30 quarts. Sparge to about 6 gallons after at least 3 hours in the 140-160 range. Hops to taste, depending on what you're making. The yeast from the bottom of a Saisson Dupont bottle really does well with the corn content, but make sure you like that kind of beer first. 4 oz whole Hallertau for 7 gallons of wort sounds about right, but hey, adjust to your tastes.