Wyeast 1968 and Deth Tar clone

[Beerfly]

I have been preparing to brew a Deth Tar clone recipe provided by Revolution Brewing's Jim Cibak. There is a lot of information provided for a successful brew but I am confused on the yeast. He specifies Wyeast 1968 and calls it a workhorse that settles out well. The starting OG is 1.134 and he claims 12.7 percent alcohol finish pre-barrel or oak conditioning. How does a yeast rated for a tolerance of 10 percent alcohol pull this off?

 

[AdjunctBrewer]

Presumably you're referring to this recipe:

https://beerbarons.org/wordpress/wp...evolution-Brewing-Official-Clone-Recipe-2.pdf

Yeast alcohol tolerance limits aren't precise to the point where the yeast just stop working. Yeast are not mechanical, they are living organisms driven by genetics.

The recipe gives fermentation and yeast nutrient recommendations which should aid in a successful fermentation.

It also recommends a large, healthy and active yeast starter and a pitch rate of 3 mil cells / ml / deg. plato.

Wort make up and fermentability will affect this. The 151F mash temp in the recipe should give a nicely fermentable wort.

This thread may help explain further:

https://www.homebrewtalk.com/threads/yeast-attenuation-and-alcohol-tolerance.649833/