I'm looking to brew a high gravity porter for christmas this year, aiming for OG 1.100.
I've browsed several questions on this site relating to high gravity beers and the tendency seems to be towards putting in all fermentables and yeast(s) right at the start of fermentation and just letting it crack on.
My question is, is this method more favourable over doing a secondary pitch of yeast along with a secondary addition of fermentables into the primary after an initial fermentation period?
My plan was to initially use enough fermentables to reach 6/7% ABV (FG equivalent) using US-05 at the low end of the fermentation temperature range, leave that to go for 3/4 days and take a gravity reading. Following on from that, I would add a second lot of boiled malt along with a high ABV tolerant yeast and allow that to ferment slowly over the next week or so, slowing upping the temperature until everything has fermented out. How does this sound?