High-gravity bock
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Pale malt |
| 1 | pounds | Vienna malt |
| ½ | pounds | Chocolate malt |
| 2½ | pounds | Dark extract syrup |
| 2½ | pounds | Light DME |
| 1 | ounce | Chinook 12.5% alpha boil |
| 1 | ounce | Hallertau finish |
| Yeast | ||
Directions
Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss <slap>. I used Wyeast London Ale because it's what I had. I brewed a high-gravity bock last weekend, and wonder what I can do to get as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it's what I had. Original Gravity: 1.136
Recipe By : Tom Lyons
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