| 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 |
| 1 3/22 |
|
art of which I think is attributable to some trub , art of which I think is attributable to some trub in my |
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 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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