What's the highest apparent attenuation you've ever gotten (without bugs)?

I tested the gravity of my IPA yesterday before cold crashing...

It was 1.008, OG was 1.060. I was not expecting it to finish this dry, 86% ! I have never had a beer attenuate this much.

The balance is now waaay off in the direction of the hops. I definitely like my beers on the drier side, but this is a bit too much. I do mash low (152), but still! I guess next time I do this recipe I will mash higher or use some more crystal, or both.

Yeast is WLP001.

I think mine is 81.5%.

Dark Strong 1.114 to 1.021. WLP500.

EDIT: Saison Ete was 1.057 - 1.010 which is 82.4% WLP566.

I had 87% with a Belgian Abbey, probably because of the candi sugar.