• Prep Time:
  • Cooking Time:
  • 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

 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?