I used the groundwork laid by scottland here:
17# US 2-row
1/3# 60L (I used up what I had laying around rather than 1/4#)
baggies & baggies of 8 oz dextrose
6oz Amarillo ->used an extra ounce because I like easy even number hop additions, see below.
Waiting for fermentation to complete before dry hopping 3 oz Simcoe & 3 oz Amarillo.
Hops mixed together & divided into thirteen 1 oz additions, one every 10 minutes and one at flameout. I mashed with 1.5 qts/# @ 152F, 2 batch sparges with 1.25qts/# total (split half & half). Wound up with 10 gallons total, boiled down to 4.8ish gallons @ 1.090 on Sunday evening the 4th. Pitched onto cake of 007 that had just finished a similarly hopped big IPA & went to bed around 20:30. I have an oxygen setup, but decided to just use a drop of olive oil & 50% more energizer/nutrient than I normally use (normally 4 teaspoons so I used 6) because it worked so well for scottland. I may never buy another oxygen cylinder if it works... Woke up Monday & it was going gangbusters, perfect. 73F in the swamp cooler.
Wednesday AM it was 1.024, popped the lid & whisked in 8 oz dextrose. 72F
Wednesday PM it was 1.026, decided to let it ride out overnight. 69F
Thursday AM it was 1.023, added 8 oz dextrose ->not bubbling quite so much. 70F
Thursday PM it was 1.024, fermentation has definitely slowed as it was ~10% ABV at this point & the fact that it already had another boozy IPA under its belt. Reconfirms my findings that well treated yeast will ferment above what they're advertised to tolerate. I took the 2G starter of 099 that I made on Monday, decanted, pitched, added 8 oz dextrose & stirred it all up. 70F Starter used olive oil & 2 tablespoons energizer/nutrient.
Friday (today) AM it was 1.022 & its cranking along again, added 8 oz dextrose. 70F
For those keeping score, it is >10% ABV this AM. Very strong hop aroma, starting to get a boozy smell also.