The catch is that this needs to be in the keg ready to drink on New Years Eve, so if I brew on Saturday I've got 12 days from grain to glass. The current plan is to mash around 148 and pitch US-05 at around 62 degrees. I'll keep it cool for the first 24-48 hours to keep it clean, then slowly raise the temp so that I hit 68 or 70 by the 5th or 6th day. I'll probably keep it warm for a few days to make sure the yeast clean up after themselves, then cold crash it in the garage for a couple more days, possibly with gelatin, then keg and force carb on the 30th.
What could possibly go wrong?
In other news, the keg of Belgian Golden Strong that I fermented with the Unibroue strain is still not clear! Starting to get frustrated.