My Inevitable "Critique My Recipe" Post - American Amber Ale

I hate to do this to the forum but this is the first recipe that I haven't just completely copied from another source. I did do this a little backwards, becuase I've already bought the grain before I got the feedback...

Batch Size: 6 gallons
OG: 1.059
Color: 16.6 SRM
IBU: 29
Efficiency: 67% (Pitiful I know, but it's what I've been getting)

American 2-Row: 11 pounds
Crystal 60L: 1 pound
Crystal 40L: 1 pound
Light Munich: 1 pound
Victory: 8 oz
Chocolate: 3 oz

1 oz Amarillo (8% AA) @ 60 min
.5 oz Centennial (9% AA) & .5oz Glacier (6% AA) @ 10 min
.5 oz Centennial (9% AA) & .5oz Glacier (6% AA) @ flameout

60 min mash @ 150
60 min boil

Pitch US-05 at 75
Ferment at 70 until final gravity reads 1.012 or so

I would mash higher - at least 155. Amber's should have some body to them (but if you like it dry and thin, keep it at 150).

Next time, consider ditching the chocolate and going with some roasted barley for color.

Some may say you've got too much crystal, but you're right under 15% of the bill which is to style.

check out the wiki on AAA, it's a good read: https://www.homebrewtalk.com/wiki/index.php/American_Amber_Ale

Thanks. Maybe I will raise the mash temp. I originally planned to have .5 pound of Crystal 120 instead of the Crystal 60 but the LHBS was out and I had sub out.