Those soaked up some for sure. I recommend listening to the podcast for deeper insights to the beer.
One thing I did not have on there is the first listing of Cascade/Centennial are were in for 7 days. Then the last round including the Simcoe/Amarillo went in. I put a fine mesh nylon bag that has been boiled over the racking cane as a filter when racking. The whole/pellet hops are free in the carboy. Once the hops are no longer floating, I slow the racking rate to allow the beer time to flow through the hop bed. Helps get some more of the beer out of the hops.
The Knockout addition is pretty big, and on of the keys to this beer is a long whirlpool. I recirc. using the March pump, and stir on occasion for 45 minutes. The temp is about 175F at the end so I am not worried about infections. Then chill as normal from there. This also helps to get the bitterness up.
I looked at some of the online specs for the beer and it finishes about 1.014. A little higher than Pliny the Elder, but there is no sugar in this beer.
Had Double Jack the last time we were in Chicago, and I have to say that is another good one from Matt.