Went with recipe in first post for 10 gallons. Did half with Wyeast 1968 and half with Bell's yeast. The 1968 attenuated really well and the keg was gone 3 weeks after brewing. It was really good and was just beginning to taste fantastic at 3 weeks. I dry hopped the 5 gallons of the 1968 with 1.25 oz Centennial for 5 days in secondary.