What are some good methods of making a powerful mash?

Question

I am looking for some methods on fermenting a powerful mash in the least amount of time possible.

Answer 1

Just remember that the amount of alcohol you get is proportional to the amount of sugar in your mash...regardless of whether you sugar comes from converting malted grains or directly adding cane sugar.

...to a point.

The total amount of alcohol is also dependent on the yeast you use...some yeast will be killed by lower alcohol concentrations than other yeasts. This can be anywhere between 10 and 18% depending on the yeast strain.

Also, too much sugar can even be toxic to the yeast preventing fermentation from even starting.

The more yeast (of whatever strain you choose) the quicker the fermentation will be and the sooner you have a strong mash.

Answer 2

Purchase, grind and use only fresh hops. I usually add about four times the amount asked for in any recipie. Check the fermintation process with a hydrometer. Fermintation can be controlled by keeping the mash cooler. It can be increased by allowing the mash to get warmer. This control will have to be experimental until you acquire the exact taste you are after, thus use small batches until you find exactly what you are looking for.