Mayan Chocolate Amber Ale

an All Grain American Amber Ale by Jeff M

Fermentables

Amount Fermentable Maltster Use PPG Color
4.5 lb
Munich Malt I
Weyermann® 42 % Mash 37 5 °L
3.5 lb
Château Vienna 2-Row
Castle 33 % Mash 37 2 °L
1.0 lb
Honey Malt
Any 9 % Mash 37 25 °L
0.5 lb
Crystal 80L
Briess 4 % Mash 33 80 °L
0.5 lb
Chocolate Wheat Malt (Roasted Malt)
Weyermann® 4 % Mash 33 375 °L
0.5 lb
Honey, Clover
Any 4 % Mash 35 1 °L

Hops

Amount Hop Time Use Form AA
0.75 oz Northern Brewer (DE) 60 min Boil Pellet 8.5%
0.6 oz Hallertau (DE) 15 min Boil Pellet 4.5%
0.25 oz Willamette (US) 5 min Boil Pellet 4.8%

Yeasts

Name Lab/Product Attenuation
Safale US-05 Fermentis US-05 70.0%

Extras

Amount Name Time Use
0.5 lb Chocolate Squares (Belgium) 5.0 min Boil Boil
0.5 tsp Cayenne Pepper (ground) 1.0 min Boil Boil
1.0 tsp Cinnamon Sticks 1.0 min Boil Boil
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