VagabondBrew

Recipes 

Batch Size: 5.50 gal
Boil Time: 60 min
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 23.7 IBUs
Est Color: 14.6 SRM
Mash In: 152 F for 60min

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.2 %
2 lbs Munich Malt (9.0 SRM) Grain 17.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.9 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.9 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.2 %

1.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 23.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
1.00 oz Cascade [5.50 %] - Aroma Steep 1.0 min Hop 0.0 IBUs
2.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast

Lemme know of any suggestions. Just want an American Amber with a reddish color and malty taste. Hoping the Cascade will add a little spiciness to the beer.

Malticulous

Recipes 

I'd add a flavor hop addition. Four oz chocolate malt seems like too much but 350L is pretty light. Sure would not want that much of anything darker.

dlcumpton

Recipes 

First Im sorry for jumping into your thread, its just that it wasn't very busy and i thought i would ask one of you experts what kind of concoction Ive got going on here.
"5 gallon batch"
3.3 - lbs Amber (hopped) LME @ flameout
2 - lbs light DME
1 - lbs Crystal 60L
1 - lbs Belgium Candi Syrup D-45 @ flameout
1 - oz First Gold UK hops @ 10min
5 - oz Kreamy X @ bottling
S-05 yeast

Can one of you guys please shed some light on what Ive got going on here. Am i still in the Amber Ale range or am i looking at a more darker beer to come out of this. What should i add or subtract to get where i need to be? I'm definitely looking to have a malt forward (caramel) tasting beer. What should in be expecting as far as ABV?
Thanks for you replies to this amateur!