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:
A bold, all-grain gluten-free American Amber Ale brewed with quinoa, rice, oats, and roasted buckwheat for a layered malt profile and smooth, full-bodied finish. This recipe delivers rich amber color, subtle toast and caramel notes, and balanced hop character from Cascade and Amarillo, adding gentle citrus and floral highlights. Carefully designed for gluten-free brewing, it showcases how alternative grains can create depth, balance, and classic amber ale character—perfect for brewers seeking a flavorful, craft-quality gluten-free beer.
Ingredients:
- Grain Bill ---------------------------------------
- 5 lbs Pale Oat Malt
- 2.5 lbs Flaked Quinoa
- 2.5 lbs Flaked Rice
- 1 lb Roasted Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 1 lb Amber Candi Sugar
- 1 lb Dark Candi Sugar
- Hop Bill Summary ---------------------------------------
- 1 oz Cascade Hops
- 1.5 oz Amarillo Hops
- Other Ingredients ---------------------------------------
- 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:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil. Remove from heat and add candi sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
1 oz Cascade Hops (60 min)
1 oz Amarillo Hops (15 min)
0.5 oz Amarillo Hops (5 min)
1 pkg Ale Yeast