Briess amber extract for brown ale

Hey all. Hope everyones holiday is going well. I just got back from LHBS and got what I need to make a nut brown ale (recipe below). I saw online that the briess amber extract that I bought is made with Crystal 60L.

1. Do you think all this amber extract will throw off the balance of the beer for this 5.25 gallon batch (considering I've got 1/2 lb of additional Crystal 60 in the recipe)?

2. Should I just err on the side of caution and just replace the amber extract with light or extra light extract?


6 lbs 10.6 oz Amber Liquid Extract (12.5 SRM) Extract 6 61.0 %
2 lbs Amber Dry Extract [Boil for15 min](12.5 SRM) Dry Extract 8 18.3 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.6 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.6 %
6.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.5 %
1.75 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 23.0 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 9 2.1 IBUs
0.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 10 0.8 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
10.1 oz Victory Malt (25.0 SRM) Grain 1 5.8 %

Beer Profile

Est Original Gravity: 1.064 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 31.7 IBUs Calories: 151.6 kcal/12oz
Est Color: 19.9 SRM

Amber extract will be fine. It also has some Munich malt. I think you need more Chocolate malt. 4 oz of 350L is light.

Im so much worried about the color with the chocolate malt as much as the taste I get from it. I don't want it to impart too much of a roast characteristic. You think upping the chocolate to 6 oz or 8 oz would help balance it out without it being too roasty?

I'd just use dark DME to get the color and simplify the recipe. Others on the forum may cringe. But yes, I don't think 4 oz of 350L Chocolate malt will add enough flavor.