I've always held back from brewing very strong beers as I like proper drinking beer, rather than sipping beer. However I've got plenty of beer under the stairs, so can afford to take the extra time to ferment out a strong beer & wait for it to mature that bit longer in a bottle. I only sparged with a minimum of water, but still the OG of 1.100 took me a little by suprise though.
Mash - 1 hour 5 mins. 66ºC initially, dropping to 60ºC at the end