2# Amber malt in 5 gals.

I made a bastardized bitter, Too much amber, single hopped with willamette

8# 2-row
2# Amber malt
1# crystal 60l
0.5# carapils

1 oz Willamette - FWH
1oz Willamette - 30
1 oz willamette - 15
1 oz willamette - FO

2 oz Willamette - Dry hop.

It sat in the fermenter for a month, I tasted it after a week in the bottle.

People say amber malt is an intense flavor, IS IT EVER.
It starts with this in your face toasted flavor almost like coffee but the dry hops adds an interesting earthy fruitiness that cuts it at the end.

Still deciding whether I like it or not.. Have to give it more time in the bottle I guess.

I guess this is a good way to learn the taste of specialty malts,
anybody else got experience with using too much specialty malts?

What was your OG and FG? What temp did you mash at? Might be an issue related to those.....

Hm, I doubt it.. OG was 1.052 FG was 1.012. Mash temp was ~150-153
From what I know OG and FG would be a matter of sweetness issue and attenuation.

I've heard that even a half pound is very noticeable with amber malt so it's absolutely no mystery to me why it's an intense contribution to the flavor!

India Pale Porter?

I used too much biscuit malt in a bitter once, it was out of balance with the other flavors and made the beer hard to drink. Also rauchmalt. That stuff is intense. While I occasionally like intensely smoked beers an entire 5g of it was hard for me to wash down.