Balancing malt and hop character for an amber

I've never done FWH and I'm not terribly familiar with how much aroma is imparted by steeping hops after the boil. I would like a nice aroma, flavor, and bitterness but not so much that it overpowers the malt flavor - how does the recipe look below?

70% brewhouse efficiency:

10.5# US 2-row
1.25# 60L crystal
0.80# Munich
0.20# 120L crystal

0.25 oz Cascade (A=6.1%) FWH
1.00 oz Centennial (A=9.2%) 60 min
0.25 oz Centennial 20 min
0.50 oz Cascade 20 min
1.00 oz Cascade (steep)
0.50 oz Centennial (steep)

WLP051 California Ale V

Batch sparge, single step infusion at 155 deg.

Beersmith projects 1.059 OG and 43 IBUs

Thoughts?

You're a little bitter for style but that's more a matter of preference than anything else. Personally, I would dial back the hops to about 30 IBUs.

itsme6582 said:

You're a little bitter for style but that's more a matter of preference than anything else. Personally, I would dial back the hops to about 30 IBUs.

Click to expand...

Only 3 IBU's above style max, don't see that as a problem. My last amber was a centennial/cascade with similar OG and IBU's. Not fully carbed yet, but tastes great so far.

Athis should be helpfull

http://www.brewsupplies.com/hops-gravity.htm

I use this all the time. It helps me understand what I like.

Chart a few brews tha you like and then you get a good grasp of just how bitter you like your brews.

That chart needs another couple of bands on the right.

Thanks folks! I appreciate the help. I really like the chart and will likely find myself using it often.

Beergolf, thats a great little resource! Thanks for sharing!