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American Amber Ale

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American Amber Ale

back to search Back to Search  Style Details 

Beer Style: American Amber Ale  (10B)
Recipe Type: partial mash
Yield: 5 US gallons

American Amber Ale


Amber ale made with oats, allspice, cinnamon ,orange zest and cloves


  • 2 lbs Oats (mash/sparge) - mash with amylase
  • 1 lb Belgian Candi Sugar (mash) - see 'Brewing notes'
  • 3 lbs White Sorghum Syrup (prior to boil)
  • 3 lbs Brown Rice Syrup (prior to boil)
  • 1 lb Corn Syrup (prior to boil)
  • 2 lbs Corn Sugar - Dextrose (prior to boil)
  • 0.5 oz Columbus Hops - Leaf (60 min)
  • 1 tsp Allspice (40 min)
  • 1 tsp Cinnamon (40 min)
  • 0.5 oz Cascade Hops - Leaf (30 min)
  • 1 tbsp Orange Zest (20 min)
  • 0.5 oz Columbus Hops - Leaf (10 min)
  • 0.5 oz Fuggles Hops - Leaf (5 min)
  • 1 pkg Safbrew T-58 Dry Yeast
  • Secondary:
  • 1 oz Orange Zest
  • 1 oz Cloves
  • Brewing notes:The "Belgian Candi Sugar" is actually (approximately) 2 pounds of Sweet Potatoes that have been run through a food processor, and used as a mash in 1 gallon of 165 degree water for one hour. Amylase to be added to the sweet potato mash in order to facilitate breaking down the starches. After it's been "mashed", the mixture will be pureed with a stick blender, then boiled down to a syrup and dumped into the wort as it's being brought up to a boil.

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Click to Print Recipe


Mash oats and sweet potato "Belgian candi sugar" prior to boil.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, remaining fermentable sugars and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Ass orange zest and cloves to secondary.