Too hoppy for an amber?

So here's what I'm thinking:

Amber Ale
Extract

7 lbs Munich LME

.75 lbs Vienna Malt
.25 lbs Crystal 20L
.25 lbs Munich Malt
.25 lbs Biscuit
Steep 155F for 20 min

1oz Williamette 60min
1oz Select 30min
1oz Tettnang 10min
1oz Select 0min


Possibly some dry hopping in secondary.

I would like to have a little hop but is that too much?

thanks for reading

This doesn't look too bad since you are using low alpha hops bout 35ish IBU?

^^Exactly^^

35 IBU's, give or take. Sounds tasty.

Sounds pretty good! Amber ales can be fairly high on the hops character, as long as your grist provides a solid malt backbone and a pronounced caramel character.

In fact, your caramel character is going to be somewhat lacking for American Amber Ale with only a quarter pound of 20L crystal. I'd either up that to at least three quarters of a pound or use a half-pound of a darker, say 60L, crystal.

As it stands, I agree the recipe sounds tasty. Just needs a tweak to bring it into AAA territory.

Cheers,

Bob

thanks for the posts guys! i am ramping up right not to get this baby cooking