High-Gravity Bock

Description:

I brewed a high-gravity bock last weekend, and wonder what I can do toget 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.

Ingredients:

• 8 pounds, pale malt
• 1 pound, Vienna malt
• 1/2 pound chocolate malt
• 2–1/2 pounds, dark extract syrup
• 2–1/2 pounds, light DME
• 1 ounce, Chinook 12.5% alpha boil
• 1 ounce, Hallertau finish
• yeast

Procedure:

Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it’s what I had.