Very malty American Amber Ale

My thesis adviser requested a very malty beer for the lab fridge. I wanted to make something that could be ready in a month or so, so stouts and other roasted malt stuff were out.

I also have the hops just laying around. So:

Recipe: Malt Shock Amber Ale
Brewer: Dempsey Smith
Style: American Amber Ale

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.03 gal
Estimated OG: 1.063 SG
Estimated Color: 17.2 SRM
Estimated IBU: 40.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Munich Malt (9.0 SRM) Grain 41.67 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.67 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.33 %

0.25 oz Falconer's Fligt [11.40 %] (30 min) (First Wort) Hops 7.4 IBU
0.25 oz Zythos [10.90 %] (30 min) (First Wort) Hops 7.1 IBU
0.25 oz Falconer's Fligt [11.40 %] (60 min) Hops 8.8 IBU
0.25 oz Zythos [10.90 %] (60 min) Hops 8.4 IBU
0.25 oz Falconer's Fligt [11.40 %] (15 min) Hops 4.4 IBU
0.25 oz Zythos [10.90 %] (15 min) Hops 4.2 IBU
0.25 oz Falconer's Fligt [11.40 %] (0 min) Hops -
0.25 oz Zythos [10.90 %] (0 min) Hops -
1.00 oz Falconer's Fligt [11.40 %] (Dry Hop 7 days) Hops -
1.00 oz Zythos [10.90 %] (Dry Hop 7 days) Hops -

1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 15.00 qt of water at 172.8 F 160.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F


What do you guys think?

It looks good to me. My stouts don't take any more time than my ambers do.

I would swap a pound of some toasted malt like amber, biscuit, victory, or maybe even aromatic or melanoidin, for the 60L crystal, but otherwise that sounds awesome. The amber/80L crystal combo seems to produce a malt bomb effect that no amount of loading up crystal malts can replicate.

BeerLogic said:

I would swap a pound of some toasted malt like amber, biscuit, victory, or maybe even aromatic or melanoidin, for the 60L crystal, but otherwise that sounds awesome. The amber/80L crystal combo seems to produce a malt bomb effect that no amount of loading up crystal malts can replicate.

Click to expand...

+1 amber malt is awesome. It's great in a ipa too