Yinger

Using leftover ingredients

Brewer:	Ben Schy		Email:	benschy@gmail.com
Beer:	Yinger		Style:	American Dark Lager Hybrid
Type:	All grain		Size:	11 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	25 IBU
OG:	1.049		FG:	1.011
Alcohol:	4.9% v/v (3.9% w/w)
Water:	5.2 and campdem
Grain:	10 lb. American 2-row 6 lb. Wheat malt 2 lb. American crystal 10L 2 lb. American crystal 20L 1 lb. American crystal 60L
Mash:	70% efficiency
	1 hour @ 149F, mashout @ 175F
Boil:	60 minutes	SG 1.045	12 gallons
Hops:	2 oz. Tettnanger (4.5% AA, 60 min.) 1.5 oz. Hallertauer Hersbrucker (3.3% AA, 45 min.) 2 oz. Hallertauer (1.5% AA, 15 min.) 1 oz. Hallertauer (aroma)
Yeast:	2 packs of Saflager @ 60F for 3 days with no activity... pitched 2 packs of Danstar Nottingham and brought temp up to 70F for 4 days, then back to 60F for 1 week. No secondary.

Recipe posted 03/15/08.