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Zero Tolerance: American Amber Ale

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Zero Tolerance: American Amber Ale

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

Description:

1st Place Winner - First Annual PNW Gluten Free Homebrew Competition hosted by Ground Breaker Brewing in Portland Oregon

Anytime my dad would come to town, I would brew him Jamil Zainisheff's Amber Ale from Brewing Classic Styles. This is his first visit since I started brewing GF, so this is my attempt to clone the original. I really liked the outcome.

Ingredients:

  • Grains:
  • 12 lb - Pale Malted Millet
  • 1.5 lb - Munich Malted Millet
  • 1.0 lb - Roasted Caramillet Malt
  • .75 lb - Biscuit Rice Malt
  • .75 lb - James's Brown Rice Malt
  • .75 lb - 10l Crystal Millet Malt
  • .25 lb - Chocolate Millet Malt (200l)
  • Adjuncts:
  • .33 lb Belgian Candi Sugar D-90 (for color)
  • 1 lb - Dextrose (for fermentability)
  • Hops:
  • :60 - Bittering Hop of Choice (16 IBU)
  • :10 - Cascade .5oz
  • :10 - Centennial .5oz
  • :30 Whirlpool - Cascade .5oz
  • :30 Whirlpool - Centennial .5oz
  • :20 Whirlpool - Simcoe .5oz
  • :20 Whirlpool - Amarillo .5oz
  • Yeast:
  • Safale US-05

Additional Instructions

Primary Ferment: Approx 10 Days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.010
Alcohol by Vol: 5.8%
Color SRM: 14.0
Bitterness IBU: 42.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Mashed with enzymes of choice until no starch is present (about 2 hours).
Sparge and boil adding hops as listed.
Chill to 65f and ferment to completion.
Package and serve.

Source:
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