Just brewed a european bock last night, smelled delicious. It was a extract brew using 2 cans of amber malt, a bag of dries malt. It came with some crystal and choclate malt, it was grain like so I put it into a steeping sock for 20 minutes at 160-170 degrees, then I brought the wort to a boil and then added the 3 portions of malt. I stirred the wort untill it came back to a boil then I added some bittering hops. I boiled the wort for 55 minutes and then added the finishing hops. Then I put the wort into an ice bath and chilled to 75 degrees, then I poured my wort into my primary and added water to the 5 gallon level line. I then added my yeast and gave it a couple vigorous stirs, and then I closed my primary and put my air lock in place. And of course I sanitzed everything, Any advise for a rook?