This is my first amber ale recipe. I want to create a darker amber with nutty, toasted (biscuit), carmel notes, slightly blackened, and subtly hopped with a floral and piney taste. I want this to be pretty dark but still have the composition of an amber which should be an easy drinking ale. My question is, will i get these flavors out of the recipe I created? Is there too much specialty grains? And am I using the right ones? Any help would be appreciated!
Program: BeerSmith
Grains:
10# 2-row pale malt
1# Victory
1# Munich
1# Caramel 120L (hoping for a little raisin flavor)
0.5# Roasted Barely
0.5# Carapils
0.25# Black Patent Malt
Hops:
0.5 oz Centennial @ 60 min
0.5 oz Centennial @ 30 min
0.5 oz Amarillo @ 5 min
Yeast: Wyeast American Ale
Calculated:
ABV 6.7%
SRM 28
IBU 33
Program: BeerSmith
Grains:
10# 2-row pale malt
1# Victory
1# Munich
1# Caramel 120L (hoping for a little raisin flavor)
0.5# Roasted Barely
0.5# Carapils
0.25# Black Patent Malt
Hops:
0.5 oz Centennial @ 60 min
0.5 oz Centennial @ 30 min
0.5 oz Amarillo @ 5 min
Yeast: Wyeast American Ale
Calculated:
ABV 6.7%
SRM 28
IBU 33