What is your strongest all grain brew EVER?

[Markbeer]

I do 1120 biab 24l into fermenter from crown urn.

Split boil 3 ways. triples your evaporation.

and age for over 18 months.

They are my tips.

 

[waggastew]

Recently brewed my 100th batch, but only my 6th brew on my newish full volume 3V gravity system. It is an American Barleywine, I hit 1.100 but only with the help of some DME.

Brewday went fine except it was the first time I have used whole cone hops on that system. They were homegrown and tied in with the whole 100th Anniversary thing. Getting it into the fermenter was a BIG pain!

Dumped it onto 1L of US05 yeast from a Pale Ale. Fermented down to 1.024 in 9 days so pretty happy with that. It is now cold conditioning in a keg, softly singing to me in my sleep 'come on, just a little sneaky sip, I know you want to leave it for a year but c'mon.........'

 

[Nicko83]

Why the adjunct bias?. Plenty of experienced Brewers make very nice high alc beers by adding DME to them to boost gravity. In the case of DME, it's made from grain so it isn't just sugar.

I'm just wondering what sort of efficiency people are capable of getting out of their grains and mash tun. And also just interested to know how strong you can make a beer before you need to start adding extra. I'm not a mean person. I don't hate adjuncts.

 

[plateofboxes]

Just put an order in for two batches of grain - one all munich, and one red lagery thing. After reading this thread, I'm thinking about doing an iterative BIAB and using both grain bills in one.

 

[takai]

Out of curosity, what'd you mash at mate? That's awesome attenuation for a RIS, especially for one pack of us05! By the looks of it, I'm sure it smelt awesome while mashing and boiling, and even more once drinking :icon_drool2:

Schedule: 80m@67, 10m@78, 90min boil

It isn't a RIS though, more of a double imperial/West Coast IPA. 117IBU in there too.