|
Written by Tom Lyons
|
|
Wednesday, 08 July 2009 20:10 |
Description:
I brewed a high-gravity bock last weekend, and wonder what I can do toget 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. |
Ingredients:
- 8 pounds, pale malt
- 1 pound, Vienna malt
- 1/2 pound chocolate malt
- 2--1/2 pounds, dark extract syrup
- 2--1/2 pounds, light DME
- 1 ounce, Chinook 12.5% alpha boil
- 1 ounce, Hallertau finish
- yeast
|
| OG: 1.136 |
Procedure:
Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it's what I had. |
|
Brewing & Recipes 
