A couple things I wanted to share for anyone else who is attempting this recipe.
a 10 gallon mash tun is the absolute MINIMUM you can get away with, and that's mashing 1-1.1 liters of water per pound of grain (usually I mash 1.5L/pound)
I boiled for 90 minutes and got the approximately 8.6 gallons of collected wort down to 6 gallons in the fermenter. I used 5 drops of Fercamp-S and it was the most energetic and least foamy boil I've ever had. Highly recommend it if you have a 42Qt kettle like me.
Hoping the Fermcap-S would make it from the boil to the fermenter I didn't add any more, and surprised myself with collecting 6 gallons, thought it'd be closer to 5.5. I'd purchased an 8 gallon wine fermentation bucket knowing my Fermcap might not have been in stock at the LHBS, but at the 12 hour mark when I went to add the Fermaid-K the krausen had completely filled the 2-gallon headspace (minus a half inch or so). Perhaps adding additional Fermcap-S to the fermenter would be a good idea next time?
This is also the first time I repitched yeast (~500 mL 1028 from a cake, 1 smack pack of fresh 1028 just in case) and used oxygen instead of stirring for aeration. I had steady airlock activity within an hour and today before popping the lid to add the Fermaid-K it was going off like a machine gun.
Just keep all that in mind when brewing this beer.