American Amber Recipe Critique

I am going for a nice strong malty/bready base with a noticeable hop flavor and aroma but low bitterness. Let me know what you think?

Murrican Amber
Style: American Amber Ale OG: 1.059
Type: All Grain FG: 1.015
Rating: ABV: 5.76 %
Calories: 193 IBU's: 38.17
Efficiency: 70 % Boil Size: 6.50 Gal
Color: 15.8 SRM Batch Size: 5.00 Gal
Preboil OG: 1.050 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 38.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 76.92 % Pale Malt (2 Row) US 60 mins 1.036
1.00 lbs 7.69 % Caramel/Crystal Malt - 60L 60 mins 1.034
1.00 lbs 7.69 % Victory Malt 60 mins 1.034
0.50 lbs 3.85 % Caramel/Crystal Malt - 80L 60 mins 1.034
0.50 lbs 3.85 % Biscuit Malt 60 mins 1.036

Hops
Amount IBU's Name Time AA %
0.25 ozs 4.76 Cascade 60 mins 5.50
0.50 ozs 17.30 Centennial 60 mins 10.00
0.50 ozs 7.31 Cascade 30 mins 5.50
0.50 ozs 3.45 Cascade 10 mins 5.50
0.50 ozs 1.90 Cascade 5 mins 5.50
0.50 ozs 3.45 Centennial 5 mins 10.00
1.00 ozs Cascade 7 days 5.50

Yeasts
Amount Name Laboratory / ID
2.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 oz Yeast Nutrient 10 mins Boil
1.00 each Whirlfloc Tablet 10 mins Boil

Mash Profile
Sacch' Rest 60 min @ 154.0°F
Add 19.50 qt ( 1.50 qt/lb ) water @ 169.7°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins
Sparge
Sparge 15.26 qt ( 0.00 qt/lb ) of 170.0°F water over 60 mins

Carbonation
Amount Type Beer Temp CO2 Vols
11.2 psi Force Carbonation 38.0°F 2.50

Looks good. I might consider dry hopping with 2 or 3 ounces if you are looking for strong hop aroma.

Thanks. Do you think with 2oz of dry hops and a 2 week set and forget carb I would still get the benefits of the dry hop aroma or should I try a quick carb method?

Recipe looks good. I wouldn't add more than 2oz for a dry hop on an amber unless you really want a hoppy aroma like on an american IPA. I just dry hopped my amber with 1 oz (half amarillo, half willamette). I just want a little hop nose.

2 weeks seems like a long time to carb. I'm at the mercy of the weather now that winter and michigan has come and gone. I force carbed a beer at 60º to 2.5 volumes of CO2 yesterday, and it will probably be full carbed by tomorrow or the day after. Granted, I laid the keg on its side with the gas inlet submerged (faux brite tank).

You could always keg dry hop if you want to get the most bang for your buck, but I hate dealing with hop nonsense in my finished beer.