The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

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.