I must've put more than 25 lbs of grain into this 5 gallon batch. It also had an absurd amount of hops (mostly Columbus, but some others in there, too). I recall doing a long, stepped mash for maximum fermentability.
I also recall this beer hitting around 13.5% when I eventually bottled it from the keg!
Well tonight, Thorn (my wife) and I facetimed while we opened the last two 750ml bottles of this (which, sadly, means no pics for you).
Jiminy Christmas, this stuff is strong! It's not hot to the taste (it was mostly fermented cool and reaerated several times in the first 24 hours, then slowly warmed up), and over 4 years the hop flavor has vanished...but it's still noticeably sweet, with a distinct bitterness. I think the FG was around 1.028 when I finally bottled it, but I don't really remember for sure. It also wasn't stored in ideal conditions, and only had a few hours in the fridge to settle--so it was actually quite cloudly (which I assume was from yeast, but I could be wrong).
This is all I've had to drink today, and I have the hiccoughs. I tried ell my hiccough cures, but still have them. This was a serious beer.
Maybe I'll brew up another one in another 4 years.
