I'm pretty sure I could have pushed mine more too, as it dried out more than I wanted at 1.014.

I did have to do a bit of work to get it that high. The wort would have only gotten to around 13%, but I added maple syrup and honey to the beer over 3 days after the yeast had gotten through some of the wort. Purportedly this helps the yeast, as they can struggle if you throw all the sugar at them right away.

The resulting beer was a little bit hot initially, as you could imagine. I've let it sit about 2 years and it's really come around. It was definitely a fun experiment in how big a beer I could brew.