Originally Posted by cadarnell
SRM is 14.3 using some free software I found online (Brewmate) ... it says it fits into the amber catagory .. any other thoughts ??? and thanks
I'm not a fan of chocolate malt in an amber. It imparts flavor, not just color. An ounce would be ok if you just want a darker color, but I'd add it as crystal 120L rather than chocolate.
I love ambers- that's one of my favorite styles. Here's a nice article from our wiki on the style: http://www.homebrewtalk.com/wiki/ind...ican_Amber_Ale
In short, I'd crystal malt from 40-80L in the amount of 15%. I'd use about 5% Munich malt, and hop it up with only American hops. The willamette is ok if you feel you have to use it, but the goldings are out of place. I've never used liberty so I don't know about those. I'd use cascade and another US hop, and hop to about 35-40 IBUs with an OG of 1.050ish.
I also wouldn't use Windsor English yeast- I'd go with S-05 for a cleaner flavor and better attenuation.
So, let's see. I'd suggest:
US two-row (80%)
Crystal 40L (6%)
Crystal 80L (9%)
Munich malt (5%)
Centennial 1 ounce (60 minutes) or to about 30 IBUs
Cascade 1 ounce 15 minutes
Cascade .5 ounce 5 minutes
Cascade .5 ounce 1 minute
You can add the willamette, .5 ounce, in with one of the last two additions of cascade if you'd like.