Back to SearchQuinoa-Rice-Oat - American Amber Ale
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Beer Style: American Amber Ale
Recipe Type: all-grain
Yield: 6 gallons
Description:
All grain amber ale made from quinoa, rice and oats
Ingredients:
- 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 degreesBeer Profile
Original Gravity: 1.059Final Gravity: 1.015
Alcohol by Vol: 5.7%
Color SRM: 15.3
Bitterness IBU: 36.1
Recipe Type: all-grain
Yield: 6.0 Gallons
Procedure:
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.