New Amber Recipe opinions?

Hey all.
Been wanting to make a new amber and came up with this.
What say you?

11 gallons in the conical

20 lbs Brewer's Malt, 2-Row, Premium (Great Western) 80.0 %
1 lbs Caramel Malt - 120L Organic (Briess) 4.0 %
1 lbs Caramunich I (Weyermann) 4.0 %
1 lbs Crystal 15, 2-Row, (Great Western) 4.0 %
1 lbs Crystal 60, 2-Row, (Great Western) 4.0 %
1 lbs Wheat Malt, Pale (Weyermann) 4.0 %

0.50 oz Magnum [14.70 %] - Boil 60.0 min12.4 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min 4.6 IBUs
3.00 oz Cascade [8.60 %] - Steep/Whirlpool 20.0 min 13.2 IBUs

was thinking 156 on mash
The BS Calc says:
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 30.1 IBUs
Est Color: 13.6 SRM

any ideas or recommendations welcome
Cheers

I'm guessing it would taste very under-bittered. IME the actual perceived bittering from whirlpool is much less than software calculates, in fact I have started almost ignoring those contributions, so my guess is this will drink more like a 15-16 IBU beer. With all that crystal I think it might come out way too sweet.

Well I got that grist today so I am stuck with the crystal malts.
I could up to 1 oz on the Magnum and could also add more Cascade....

I am making this one for my wife who does not like a bitter beer...She had an amber the other day and said it was malty and sweet so I was trying to make this a malt forward amber

playing with beersmith.
I think I will mash at 152 which will help dry it out a bit more...
says 1.014 est FG
if I remove the ibu addition for the cascade and up the magnum to 1 oz its saying 29.8 IBU which should balance it a bit more

I think I will do that....

New hop bill
1oz mag 60 min 24.8 ibu
1oz willa 15 min 4.6 ibu
2oz cascade whirlpool 8.8 ibu
total calculated IBU 38.1

I know it's late in the game for this sort of input but Azacca pairs super well with Willamette in an amber ale. I think 30 IBU will be a touch sweet in a beer like that but it should be good with the lower mash temp.

Its too late unless I dry hop with Azacca.
I have not used it before would it work well as a dry hop?

I am hoping it does not come out too sweet
Wonder if I could pitch in some dex to dry it out a bit...
I will wait to see where it wants to finish if it could come down to 1.012 that would be great

and I was itching to use the new fermenter

crashtest22 said:

I am hoping it does not come out too sweet
Wonder if I could pitch in some dex to dry it out a bit...
I will wait to see where it wants to finish if it could come down to 1.012 that would be great

Click to expand...

Adding sugar now will just bump the OG, dropping the BU:GU ratio even further. It won't dry out any unfermentable sugars already there, you would have needed to replace some of that malt with sugar at the outset. If your wife likes malty and sweet I think you will be okay with around 30 IBU and a BU:GU of .51. My main concern on the first version was that you were counting on a significant bittering component from the whirlpool and it wouldn't really taste like 30 IBU.

Nice looking bucket!

I was typing before enguaging brain lol
Agreed I would not dry out.

I am going to run with this one...maybe I will dry hop with some cascade because I have some on hand... going to have a taste in a week and see how it is.
Next batch I will cut back on the crystal and add a bit more 60 min hops.

Stoked on the new bucket. It was a bday present to myself