Amber Recipe Suggestions

[Battles4Seattle]

This is what I have so far. I'm mostly concerned about the grain bill.

Title: Princess Scarlett
Author: Mitch

Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.050
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.061
Final Gravity: 1.017
ABV (standard): 5.75%
IBU (tinseth): 34.84
SRM (morey): 15.48

FERMENTABLES:
10.5 lb - American - Pale 2-Row (76.4%)
0.5 lb - American - Victory (3.6%)
1.5 lb - American - Caramel / Crystal 75L (10.9%)
0.75 lb - German - Melanoidin (5.5%)
0.5 lb - German - CaraRed (3.6%)

HOPS:
0.6 oz - Nugget, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 23.44
1 oz - Mosaic, Type: Leaf/Whole, AA: 10, Use: Boil for 3 min, IBU: 3.74
0.5 oz - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 3 min, IBU: 2.06
1 oz - Columbus, Type: Leaf/Whole, AA: 15, Use: Boil for 3 min, IBU: 5.61
2.5 oz - Combo, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 20.5 qt
Starting Mash Thickness: 1.33 qt/lb

OTHER INGREDIENTS:
3 tsp - Gypsum, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)

 

[Battles4Seattle]

So I'm thinking 20% crystal malts will be a tad too high so if I drop the crystal 75 to 1 pound it will be 17% and ~13srm. Maybe use a darker crystal?

 

[chickypad]

I don't see where you are getting 20%, are you counting the melanoidin? That's not crystal, more like a dark Munich. If you wanted to drop the crystal down you could add an ounce or two of chocolate or roasted barley for color.

 

[Battles4Seattle]

I was counting it as a Crystal. Thank you chickypad!