So, call it a partial mash. Brew a high gravity ale using a yeast that works for the style, then the SHG yeast & LME per schedule. Saki is brewed in steps, about 1/3 of the mash per week. My friend, Mark at the Golden Valley Brewery, came up with an IPA Brut. He brews an Imperial IPA, ages it in used wine barrels, then loads it with sugar for a second ferment, methode Champennoise.
My heaviest has been a barleywine that is probably 14%, although I have a hopwine in the secondary fermentor that might hit 18%.
Doing 20%, AG would certainly be a pain.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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