Putting down some thoughts on an American Amber, and I want to create one with a slightly richer, nuttier, malt profile than the average commercial examples and balance that maltiness with an assertive west coast hop profile without being overly bitter.
Here is what I came up with, all suggestions are welcome:
All grain - 5.5 gallon batch size, full boil:
8.00 lbs - Briess Pale Ale
2.00 lbs - Vienna
0.50 lbs - Crystal 80L
0.25 lbs - Special B
0.50 lbs - Carapils
First Wort Hop: 0.75 - 1.00 oz of Citra or Centennial
2 minute Addition: 1.00 oz of Cascade
Dry Hop: 1.00 oz of Citra or Cascade
Ferment w/ dry yeast: Nottingham or US-05
*Never done a first wort hop or used Citra so I want to use these if available at my local shop.