Recipe - High-Gravity Bock

8 pound Pale malt
1 pound Vienna malt
One half pound Chocolate malt
2 One half pound Dark extract syrup
2 One half pound Light DME
1 ounce Chinook 12.5% alpha boil
1 ounce Hallertau finish
Yeast

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
highgravity 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