| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Recipe By : Tom Lyons
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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