20th Brew - Double Quad IPA - Update #1

After much research and internal debate, I have finalized the procedure for this Saturdays brew. Recall that we will be making a 120 min IPA clone which should finish with a whopping 20% ABV and at least 150 IBU. I have posted the recipe on the hombrew history page, but here they are as well: PDF|BTP.

Below is an overiew of the ingredients and procedure:

 Ingredients:

• 32 lbs - Briess 2-row brewers malt
• 2 lbs - Amber malt
• 3 oz - Amarillo Pellets (Continuously hopped for 120 mins)
• 3 oz - Warrier Pellets (Continuously hopped for 120 mins)
• 3 oz - Simco Pellots (Continuously hopped for 120 mins)
• 3 oz - Nugget Leaf (Hopback)
• 1 oz - Amarillo Leaf (Dry Hop)
• 1 oz - Simcoe Leaf (Dry Hop)
• 1 oz - Glacier Leaf (Dry Hop)
• 1 oz - Palisade Leaf (Dry Hop)
• 2 vial - WLP001 California Ale (5 liter starter, pitched first)
• 3 vial - WLP099 Super High Gravity (5 liter starter, pitched on day 3-5)
• 20-25 lbs - Dextrose (added during primary fermentation)

• Dough-in at 140 F. Rest 60 minutes
• Raise to 150 F. Rest 30 minutes
• Raise to 168 F for mash out
• Continuous sparge for 60 minutes. Collect 14 gallons.
• Boil for 120 mins. Add hops every 2 minutes from pre-measured amount
• Make second starter:
  • Pull hot wort from boil to 5 liter flask.
  • Cool with filtered water to a specific gravity of 1.040.
    
  • Chill to 70 degrees F if needed and pitch the WLP099.
• Transfer boil through hopback while chilling. Chill to 65-68 degrees.
• Pitch decanted 5 liter starter of WLP001 California Ale Yeast
• Store and set ETC to 68 F.

• Wait until fermentation has fully started (2-4 bubble /second). Max of 2 days.
• Add sugar to fermentor every morning and evening:
  • Pour off wort from fermentor
  • Mix it with 10-12 oz of dextrose
  • Pitch back into fermentor.
• Add nutrients and oxygenate every evening for 30-45 seconds
• After 4-5 days, pitch second starter with the WLP099 high gravity yeast.
• Continue sugar additions until fermentation slows

• I'm doing the second starter with the WLP099 using wort from the actual brew so that the whole thing can be pitched back into the fermentor (no decanting). Plus this should train the yeast a little to be better suited to its soon to be home.
• Considered making a hopper from a drill with a speed dial and auger but decided I didn't have time. So I'm going to pre-measure out 60 additions and add every 2 minutes.
• May add additional bittering hops at 60 mins. One of the complains the guy brewing with me has with 120 is its not bitter enough. Most likely this isn't going to make a difference due to the high final gravity, but still considering it.