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Sweet Amber Ale

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Sweet Amber Ale

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Beer Style: American Amber Ale 
Recipe Type: all-grain
Yield: 5 gallons


This recipe was the immediate predecessor to the American Amber Ale All-Grain Recipe Kit developed in collaboration with Eckert Malting & Brewing Co from Chico, California. Both recipes have relatively the same ingredients with the following exception: this version has 2 lbs CaraMillet as opposed to 1 lb in the final recipe; and the final recipe has the addition of Biscuit Rice Malt. The use of 2 lbs CaraMillet in this recipe adds a significant amount of residual sweetness to the finished beer. This full bodied beer has a very malty sweetness with caramel tones pared with American style hops. It is a great tasting beer that did not make the final cut as a recipe kit.


  • 5 lb Pale rice malt (hulled and/or naked varieties)
  • 5 lb Pale millet malt
  • 4 lb Amber rice malt
  • 1 lb James’ Brown rice malt
  • 2 lb CaraMillet malt
  • 1 tsp Amylase Enzyme (AMG-300L recommended)
  • 1 oz Chinook hops
  • 1 oz Mt Hood hops
  • 1 Whirlfloc tablet
  • 1 pkg Mangrove Jack's M15

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.014
Alcohol by Vol: 5.3%
Color SRM: 11.4
Bitterness IBU: 27.8
Recipe Type: all-grain
Yield: 5.0 Gallons
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Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

0.5 oz Chinook hops (60 minutes)
0.25 oz Mt Hood hops (30 minutes)
0.25 oz Mt Hood hops (15 minutes)
1 Whirlfloc tablet (15 minutes)
0.50 oz Mt Hood hops (end of boil)
Yeast: Mangrove Jack’s M15 Empire Ale Yeast
Dry Hopping: 0.50 oz Chinook hops

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