| 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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