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High Gravity Amber Ale

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High Gravity 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 malted oats, sprouted quinoa and germinated rice


  • 5 lbs Malted Oats (mash/sparge)
  • 3 lbs Sprouted Quinoa (mash/sparge)
  • 3 lbs Germinated Rice (mash/sparge)
  • 1 lb Buckwheat, roasted (mash/sparge)
  • 1 lb Dark Belgian Syrup (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
  • Dry Hopping:
  • 0.5 oz Amarillo Hops

Additional Instructions

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

Click to Print Recipe


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.