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Hop God Ale II
By erway

This is a more recent version
26 lbs. G.W. 2-row 2 lbs. Biscuit 1 lb. Crystal 20L 1/2 lb. Dingeman's Aromatic. 1/2 lb. Briess Special Roast. 4 oz. Chinook (12%) WL Mash Hops 4 oz. Columbus (14%), 2 oz. Amarillo (7%), and 2 oz. Centtenial (8.8%) FWH (all pellets) 4 oz. Columbus, 4 oz. Amarillo, and 2 oz. Centtenial 30 min. (all pellets) 1 tablet Whirlflock 20 min. 6 oz. Columbus, 4 oz. Amarillo, 2 oz. Centtenial, 2 oz. Simcoe 10 min. (all pellets) 1.5 lbs. Dextrose 5 min. 8 oz. Columus, 4 oz. Amarillo, 2 oz. Centtenial, 2 oz. Simcoe K.O. (all whole leaf), same for dry hops. 3 Pints Pacman Slurry
Mash at 147 for 60 min. with high bicarbonate water. Boil 90 min. Cool to 60 and pitch 3 pints Pacman. Force oxygenate for 2 min., then 1 minute every hour until fermentation start. Let ferment at 62 for 4 days then rise to 70 for 4 days. Transfer to secondary with dry hops. Let sit at 65 for 12 days. Crash to 32 for 2 weeks. Keg or bottle with .75 oz. dextrose/finished gallon O.G.~ 1.076 F.G.~ 1.011 ABV~ 8.5%

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