Beer Style: American Amber Ale (10B)
Recipe Type: partial mash
Yield: 5 US gallons
Amber ale made with malted oats, sprouted quinoa and germinated rice
Mash/sparge oats, quinoa, rice and buckwheat.
Bring wort to boil, and additional fermentable sugars, return to boil and achieve hot break.
Add hops according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Dry hop after racking to secondary.