Mayan Chocolate Amber Ale

an All Grain, American Amber Ale by Jeff M No Reviews

Fermentables Efficiency: 75.0 % Batch size: 5.0 gal

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

Hops Boil time: 60 min

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

Yeasts

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

Extras

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

Fermentation

Primary
7 days
Secondary
N/A
Conditioning
10 days
Grain to Glass
17 days
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