is this crazy?

I am going for 20+% abv.  I have hit 14 several times and thought it would be fun to try to and break the 20% mark.  I plan on aging for 2 years before tasting.

What do you think??

God of Beer
Brew Type: All Grain Date: 7/6/2005
Style: Specialty Beer Brewer: Don Pfeiffer
Batch Size: 5.00 gal Assistant Brewer:  
Boil Volume: 6.00 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Shakey Dog Brewery
Actual Efficiency: 65.9 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
7.00 lb Pale Liquid Extract (8.0 SRM) Extract 21.7 %
22.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.2 %
2.00 lb Biscuit Malt (23.0 SRM) Grain 6.2 %
1.00 lb Special B Malt (180.0 SRM) Grain 3.1 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 0.8 %
1.00 oz Chinook [13.00%] (60 min) Hops 18.6 IBU
1.00 oz Chinook [13.00%] (50 min) Hops 17.7 IBU
1.00 oz Cascade [5.50%] (40 min) Hops 6.9 IBU
1.00 oz Cascade [5.50%] (30 min) Hops 6.0 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 4.8 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 2.8 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 1.6 IBU
1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) [Starter 1400 ml] [Add to Secondary] Yeast-Ale  
1 Pkgs Super High Gravity Ale (White Labs #WLP099) [Starter 1400 ml] Yeast-Ale  

Beer Profile Estimated Original Gravity: 1.177 SG (1.030-1.110 SG) Measured Original Gravity: 1.170 SG
Estimated Final Gravity: 1.031 SG (1.006-1.024 SG) Measured Final Gravity: 1.020 SG
Estimated Color: 30.8 SRM (5.0-50.0 SRM) Color [Color]
Bitterness: 58.3 IBU (5.0-70.0 IBU) Alpha Acid Units: 8.5 AAU
Estimated Alcohol by Volume: 19.5 % (2.5-12.0 %) Actual Alcohol by Volume: 20.0 %
Actual Calories: 860 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 6.00 lb
Mash Grain Weight: 25.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.39 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 7.89 gal of water at 165.9 F 154.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-3.0 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

Shakey, you are not only crazy, you are my kind of crazy.

Because this is a monster brew, you need to mash this for a "Light" body finish.  Since you have a fair amout extract in the recipe you will need all the help you can get.  Based on 75% attenuation you will hit something around 1.044 FG,  I'm sure way higher than you would desire.  
I would use 10-15% sugar to help boost the abv and thin the body down to around a 1.030 finish (an 83% attenuation)  Depending on your choice I would suggest either honey or dark brown sugar (based on your generous use of Special B)  
Also ferment cool, 60-65F ambient temp to keep the esters down to normal levels.

Fred

I thought I had it set to light body.  I will change that.

All my stuff ferments around 60 or 65 if I keep it in the basement.

I was thinking of brown sugar also.  I will probably add that too.  This will be a fun thing to try.  It is not up next (Maibock/DeadGuy is) but it might be in the hole.

Fun stuff man fun stuff ;D

I would do a step mash, 144/156 or a decoction to step the mash to maximize it's fermentability.  I suspect you are going to capture about 8 gal of wort, so I figure you will have a long boil.  Hold your hop additions until your volume will give you about an hour left.  The long boil will really help this beer out flavor wise.  Consider boiling in two pots and combining them as they reduce.

Save some of this one for me.   I would use WYEAST 1728 before WLP099, just heard, no experience, too many problems with it.

Fred

I was thinking the same thing about WLP99.  I might use 500.

I have never done a decant before so I don't think I will start with one.

It will need to age, probably 2 years,  I should have a brew parter and then 2 years later have a drinking party.  I would try it first to make sure it is ok.

The hardest part of a decoction is getting up the nerve to do one.  I'm less than 2 hours from you, I'd be glad to drin... I mean test your beer  Schedule permitting, may even be able to help with more

Fred

I would use light body, be a lower temp and more fermentable sugars. Secondly I would use the Bastogne Belgian Ale first and then finish off with the White Labs #WLP099. I also have heard WLP099 has a bad flavor to it and personaly not used it. Maybe after aging 2 yrs this would disappear.

I will probably make it this fall.  Where are you at bonj?

I don't think I am going to use WLP99.  I have not heard one good thing about it.  I will make huge startes for what ever I use.

Don

Metro Detroit (specifically Troy)

Fred

I cover S. Michigan.  We should hook up for a beer sometime when I am on that side of the state.

Where do you like to go around there?  Dragonmeade, Rochester Mills, Detroit Beer Co., and so on.  Michigan has alot of good beer.

Don

For beer Dragonmead,  you can't beat 40 craft brews on tap.

Fred