Back to SearchOverlook Amber Ale
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Beer Style: American Amber Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Amber ale made from sorghum malt and syrup
Ingredients:
- 5 lbs White Sorghum Malt (mash/sparge)
- 1 lb White Sorghum Malt, roasted (mash/sparge)
- 1 tsp Amylase Enzymes (mash/sparge)
- 4 lbs BriesSweet White Sorghum Syrup (prior to boil)
- 0.58 oz Centennial Hops (60 min)
- 0.50 oz Cascade Hops (30 min)
- 0.50 oz Amarillo Hops (flameout)
- 1 pkg Safale S-04 Yeast
Additional Instructions
Primary Ferment: 14 days at 70 degreesBeer Profile
Original Gravity: 1.055Final Gravity: 1.014
Alcohol by Vol: 5.3%
Color SRM: 10.0
Bitterness IBU: 33.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Malt 6 lbs of white sorghum. Toast 1 lb of this malt. Perform a triple decoction mash, then heat mash to 180 degrees and stir in amylase enzymes.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops according to schedule.
Chill wort until appropriate temperature to pitch yeast.