Just curious 
I saw a kit on Northern Brewer that had an OG of 1.123! Being a newb and all, I didn’t think that was possible. So what’s your highest?
Fred, this one’s for you! ;D
Post-boil - I’ve had two 1.134’s. The first one was a Samichlaus clone (doble-doble mash), but didn’t ferment all that well, the 2nd is a delicious RIS. Both all-grain.
;D
1.121 is the highest I’ve gone so far for a Wee Heavy. That one’s coming up on the brew schedule again soon.
Gone as high as a wimpy 1.100 but I really don’t like beer that strong. Come to think of it I gotta get to drinking up some of those BW’s cellaring there in the cool place.
something around a 1.190/1.200
Don’t normally recommend that, but I have done it.
32 brix, which beersmith says is 1.135
It was an all pilsner malt mash, and all of the water was replaced with cider - mash with cider, sparge with cider, you get the idea.
How’d that taste just out of curiousity?
The polite way of describing it is “not my favorite”.
It wasn’t bad exactly, but it had very hot alcohol flavors. I’ve been aging it for a couple of years now and need to get back to it and see how it’s doing.
1.201
Wow, that’s a monster! What was it?
I started out calling it a “quadruple pale ale” but people were getting it confused with a Belgian-style beer, so I settled on “double barleywine”. Basically just an American ale scaled way way up.
1.130, finished at 1.028.
Belgian “Quintuple”, brewed as our “Millennium Beer” back in 1999, for the new year of 2000. I still have a few magnums in storage. I usually bring one to NHC, if we’re driving.
1.125 on a 140/- Historical Scottish Ale…
http://hbd.org/carboy/recipes/scottish1.htm
Boiled 2 gallons of first runnings down until I got into the candy stages…should note it was a 3 gallon batch…