Today I’m making a Barleywine, I gotta use the WLP099 High gravity yeast before it gets too old. So I’m making the most out of it to make a really strong one. I sparged out the first 8 liters of wort and cooked it for an hour to caramelize it. Then I sparged out the rest and got 20 liters boiling volume, and boiled it for another hour before adding the bittering hops. So in all I boiled this wort for three hours. Boiled away 5 liters from SG 1075 to ~1100. When the yeast have done most of the work I’ll add muscovado sugar to push it up towards ~15%ABV.