Mayan Chocolate Amber Ale

an All Grain American Amber Ale by Jeff M


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


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%


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


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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Feature Summary

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  • Hop Substitutions
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