I noticed that I posted my fermentation schedule out of order.
For this Amber, I do the primary fermentation at 70-72 for 4 days (Until the Krausen starts to recess). Then I move the primary to 58 degrees. I let it continue at that temp for 4 more days. Then I move to a secondary and let it clean up at 58 degrees for another 7 days.
I prime with 3.9-4 oz of priming sugar for bottling.
(I understand that there is a debate between primary vs secondaries. I have brewed this recipe about 5 times now. Each and every time I have enjoyed the outcome. I have slightly varied the process eachtime. Using primaries/secondaries, oak chips, etc. In my opinion this is the most appealing version. Happy brewing!)