I was looking all over the Internet for American Red/Amber recipes the past two days, and after entering a bunch in ProMash, I thought, why not try to make one on my own? So, after looking at several recipes, I got some general ideas of what would make for a good beer of this type, and this is what I came up with:
6.5 # Munton's Light DME
1# Crystal 60L
.125# Roasted Barley
.125# Special B Malt
.75 oz. Galena (60 minutes)
.5 oz. Williamette (5 minutes)
Entering these ingredients on Promash, I get a SG of 1.059. 15.8 SRM, and 45.6 IBU. All fall withing the BJCP guidlines of American Amber Ale. It seems to me that everything should work out fine.
Assuming 75% attenuation with the Pacman yeast (conservative estimate, from my experience with this yeast), I'd get a final gravity of about 1.015, with an estimated ABV of 5.76% if I'm calculating this right. I wonder if that's considered too high for this style? It's a chance I'm willing to take, either way...
I'm going to use Pacman yeast that I washed from my Dead Guy clone that I racked Tuesday evening. I'm thinking about adding some Irish Moss, and I saw a suggestion on this forum to add a couple teaspoons of gypsum, which I think I may do as well.
Any thoughts or suggestions would be appreciated. I do plan on making the trek to LHBS this afternoon, so if anything looks out of whack, please let me know ASAP!