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Quinoa-Rice-Oat - American Amber Ale

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Quinoa-Rice-Oat - American Amber Ale

back to search Back to Search  Style Details 

Beer Style: American Amber Ale (10B)
Recipe Type: all-grain
Yield: 6 US gallons

American Amber Ale

Description:

All grain amber ale made from quinoa, rice and oats

Ingredients:

  • 5 lbs Malted Oaks (mash/sparge)
  • 2.5 lbs Sprouted Quinoa (mash/sparge)
  • 2.5 Flaked Rice (mash/sparge)
  • 1 lb Malted Buckwheat - Roasted (mash/sparge)
  • 1 lb Amber Candi Sugar (prior to boil)
  • 1 lb Dark Candi Sugar (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

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.059
Final Gravity: 1.015
Alcohol by Vol: 5.76%
Recipe Type: all-grain
Yield: 6.00 US Gallons

Click to Print Recipe

Procedure:

Mash Profile: Single Infusion; 5 gal mash/sparge; 60 min add 13.75 qt of water at 165.9 F; Step Temp 154 F; 10 min add 7.7 qt of water at 196.6 F; Step Temp 168 F.

Bring wort to boil, and Belgian candi sugar, return to boil and achieve hot break.

Add hops according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source: