I have posed a question in another thread
and gotten no help. I came upon this thread while doing some research on my issue. Basically, I ordered mixed grains for a Rye Stout but accidentally ordered way too much caramunich (56L), and the grains are already mixed. I've adjusted the recipe by scaling up a bit and adding more dark malts to compensate, but I'm still at 17% caramel malt. To fix, should I add sugar (cane? brown? what percent?), mash low (148?), or both? I thought I might get an answer since you're using lots of caramel and still drying things out well.
I like your propaganda for Ambers--I just brewed one today and will have to try this one sometime soon!