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Pliny the Elder is supposed to end up very dry. However, if you want to make it sweeter, drop the sugar and replace with base malt, up the amount of crystal malt, or mash at a higher temperature.

You can sanitize fruit but you run the risk of setting the pectin which will contribute to chill haze in the beer. I normally just add fruit after primary fermentation is complete so I don't worry too much about infection then.

What are the dimensions of your mash tun? If the grain bed is to tall you could suffer efficiency problems. I normally do a 60 minute sparge for 10 gallon batches so 30 minutes for 5 should be enough. As far as leaving extra water in the mash tun some people do it but I do not. I stop my...

If you want to get any fermentables out of the steeping grains put in a lb of 2 row. Rye has some enzymes but not a lot.

Carapils and Dextrine malt are the same thing. Do you mean dextrine sugar?

If the grain smells and/or tastes stale so will the beer.

What style of beer? My vote is for a LOT of whatever yeast you like.

That is going to be a VERY viscous beer. I made a Rye Wine with about 50% malted rye and when it was done and carbonated it was a very interesting pour. At first there would not be any head at all then about 20 seconds later the head would start to appear and keep rising for another 20 seconds...

With that much crystal in there I doubt you will get to a FG of 1.018. Personally, I would skip them altogether. I like the addition of Special B. Finally, I would not add the sugar until day 5 or 6 of primary fermentation.

Holy crap, that is a very expensive beer ! What was the OG and FG?

That much rye can lead to a stuck mash/sparge if you aren't careful. I doubt that Odd13 uses that much. I would guess 20% or so. If you do use 50% sparge real slow and have some rice hulls handy in case it gets stuck.

55 lb bag of Special B? That is a lifetime supply for me.

Boiling the FW is the short cut for doing long boil. I would not do both. It may end up too caramelly, if that is a thing.

The rye would contribute a viscous mouthfeel.

http://www.dictionary.com/browse/lager

Do you want to end up with any cranberry flavor? If so, definitely not the mash. Secondary for max flavor contribution.

Depends on what the final product is intended to be. For a Barleywine I would not do the first wort reduction. For an Old Ale I would. I agree with a lower temperature longer mash point.

The grain bill would be fine. It would take an awful lot of Hallertauer to get the IBU's up enough for an IPA. You might want to bitter with something like Magnum (basically high alpha Hallertauer) to prevent too much vegetal matter in the boil kettle.

The definition of lager is to store COLD (specifically, just below freezing). That ain't 50F. Call it whatever you want and it may have some lager-like qualities but it won't be a lager unless it is stored cold.

Actually, you are right. It was Sorachi Ace that I was thinking about. I think I have some Pacific Jade that I was going to use in a Saison but I haven't yet.