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Did you really get from 1.163 down to 1.015 with Trappist High Gravity? What size was the starter? Is that yeast even tolerant to 20% abv?
 
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I haven't made it yet. 20% is an est. based on a brew calculator. I expect the yeast to crap out around 11% or 12% leaving me with the whiskey to fortify it up to 15%. I thought, being as this seems to be the only true description includes a meal worth of sugar,protein, and grain +15% alcohol, I would try to adhere to these guidelines. Originally, I had planned on using High Gravity white lab and high gravity trappist yeast. I decided to go with just the trappist high gravity yeast and the edition on yeast nutrient. All the other grains selected are kind of my attempt to make this big beer my own. Any advice would be appreciated.
 
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