• Prep Time:
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  • Serves: 54 Servings

High-Gravity Bock

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 8 lb Pale malt
  • 1 lb Vienna malt
  • 1/2 lb Chocolate malt
  • 2 1/2 lb Dark extract syrup
  • 2 1/2 lb Light DME
  • 1 oz Chinook 12.5% alpha boil
  • 1 oz Hallertau finish
  • Yeast


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

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