Recently brewed a Black IPA. Did my mash as normal, after I reached my boil volume, I stopped pulling out of the mash.
Instead of dumping the mash right away I added a small amount of water and rinsed another bit out of the mash, I was going to use to feed my bugs so I wasn't too concerned about it being too dextrinous. It actually came out as pretty good wort, had a little sample taste.
So after the boil, it was a little cold and dry out, I think I boiled off a bit too much as well as lost some volume to hop material. Instead of being happy with being short on volume, I just added the liter+ of wort that I had pulled off after the mash.
As I dumped it, I realized I hadn't boiled.
The beer came out great, finish is clean and dry with a good malt and hop character. Not watery, not sour, nothing seemingly wrong. But I did end up with about 80% Apparent Attenuation, the yeast is listed as I think up to 75%. My numbers were on up until I added the liter of extra wort, didnt measure after that, and the FG was a bit lower than expected. I didnt think much about this until I was talking to a buddy at the LHBS, he suggested that the enzymes might still have been active in the extra wort and done some work on the already boiled stuff. Again I'm not complaining, its actually pretty nice. Sneaky beer for 8%, almost too easy to put it down.
Anyone have an idea what might be going on here?