High-Gravity Bock


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.

  • 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

Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it’s what I had.

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