High-Gravity Bock

Classification: bock, dark lager, dopplebock, all-grain

Source: Tom Lyons (76474.2350@compuserve.com) Issue #811, 1/28/92

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

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.

Specifics:

O.G.: 1.136