Having seen the success of my high-gravity ale experiment, I decided to take the process to another level. This time around, the goal is to produce a relatively authentic British Old Ale in terms of its grist, but dial the alcohol content up considerably. The goal here is a 16% ABV and retention of the basic flavors of an Old Ale. Ingredients 6.6 pounds Maris Otter Liquid Malt Extract 4.0 pounds Briess 2-row Pale Ale Malt 1 ounce Black Patent Malt 1 ounce Extra Special Malt 1.5 ounces English Medium Crystal Malt 8 ounces Treacle 0.72 ounces Magnum hops @ 12.3% AA (60 min.) 1/2 tsp. Yeast Nutrient 1/2 tsp. Irish Moss 1/2 tsp. Brewtan B in the mash water 1/2 tsp. Brewtan B in the boil 1/2 (approx.) of a 1-liter starter of White Labs WLP099 Super High Gravity Yeast 1 Tbsp. pH 5.2 Stabilizer 1.9 gallons mash water 1.9 gallons sparge water According to BeerSmith, the beer should have the following qualities: BJCP 2015 Style: 17.B Old Ale Original Gravity: 1.135 S...