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Quinoa-Rice-Oat - American Amber Ale

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Quinoa-Rice-Oat - American Amber Ale

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Beer Style: American Amber Ale 
Recipe Type: all-grain
Yield: 6 gallons


All grain amber ale made from quinoa, rice and oats


  • 5 lbs Malted Oaks (mash/sparge)
  • 2.5 lbs Sprouted Quinoa (mash/sparge)
  • 2.5 Flaked Rice (mash/sparge)
  • 1 lb Malted Buckwheat - Roasted (mash/sparge)
  • 1 lb Amber Candi Sugar (prior to boil)
  • 1 lb Dark Candi Sugar (prior to boil)
  • 1 oz Cascade Hops (60 min)
  • 1 oz Amarillo Hops (15 min)
  • 0.5 oz Amarillo Hops (5 min)
  • 1 pkg Ale Yeast

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.059
Final Gravity: 1.015
Alcohol by Vol: 5.7%
Color SRM: 15.3
Bitterness IBU: 36.1
Recipe Type: all-grain
Yield: 6.0 Gallons
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Mash Profile: Single Infusion; 5 gal mash/sparge; 60 min add 13.75 qt of water at 165.9 F; Step Temp 154 F; 10 min add 7.7 qt of water at 196.6 F; Step Temp 168 F.

Bring wort to boil, and Belgian candi sugar, return to boil and achieve hot break.

Add hops according to schedule.

Chill wort until appropriate temperature to pitch yeast.

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