OG, FG and first time with high mash temps

That's crude oil right there! Which reminds me - @stealth do you know the FG of your 30+ abv stout?

 

^^^I'm guessing it's deceptively low due to the high % of simple sugars in the grain bill

 

Like @CurtFromHershey guessed, it is deceptively low at 1.015
I will probably add 4-8oz of maltodextrin when I keg to give it an even chewier mouthfeel, though.

 

Our RIS starts at 30P and finishes at 10P. Mash is at 154F. That's pretty standard for a mega-stout. Now something like Black Tuesday finishes at like 2P so there are always exceptions.

 

My dark lord clone finished at 1.055 FG. The real DL is really 1.070, difference in viscosity between mine (chewy) and it (crude oil) was still noticeable.

 

And I can testify that @Scumbag81's clone was plenty viscous.

 

I've been really tempted to bump up the mash temp on my RIS and Barleywines lately. They come out a little thin. I usually hit around 150F, and want to go up to 154 or so on the next batches. @stealth makes a great point that you can add maltodex at the end if you want it chewy. I keep forgetting that stuff exists.

IMO if I oak the beer it thins out pretty hard. I try not to add too much bourbon.

 

I'm with ya. I gotta try that sometime soon as well. Even with a 154 mash temp on my RIS I brewed in August, the big starter of WLP001 chewed my wort down from 1.090 to 1.016 in 3 weeks. The 5 oz of oaked bourbon I added probably didn't help either.