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

Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss
. I used Wyeast London Ale because its 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 its what I
had. Original Gravity: 1.136

Tom Lyons