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Beet-Buckwheat Ale

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Beet-Buckwheat Ale

back to search Back to Search  Style Details 

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

American Pale Ale


Ale made with beets and buckwheat, and light brown sugar


  • 7 lbs (weight before malting) Malted Buckwheat (mash/sparge)
  • 0.5 lb Rice Hulls (mash/sparge)
  • 7 lbs Beets, peeled and grated (mash/sparge)
  • 0.5 oz East Kent Golding Hops (60 min)
  • 0.5 oz Amarillo Hops (30 min)
  • 0.5 oz Amarillo Hops (flameout)
  • 5 cups packed light brown sugar (flameout)
  • 1 pkg Nottingham Ale Yeast

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Click to Print Recipe


Mash buckwheat and beets with 2 gallons mash water and 5 gallons sparge water.

Achieve hot break.

Add hops and remaining fermentable sugars according to schedule.

Chill wort until appropriate temperature to pitch yeast.