Help with Amber Recipe Please! too much CaraAroma?

[byron]

Hello fellow brewers!

I am brewing an American Amber Ale tomorrow but need some help with my recipe. I only have the types of grains mentioned in the recipe below, so please keep suggestions constrained within those.

Ingredients:

9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 85.7 %
1 lbs Caraaroma (130.0 SRM) Grain 2 9.5 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 3 2.4 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.4 %
1.00 oz Northern Brewer [10.50 %] - Boil 60.0 min Hop 5 33.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 6 6.7 IBUs
0.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 12.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -

I worry the Crystal(40) and CaraAroma(130) are too much of the same taste? Potentially too sweet? I am using the CaraAroma to boost the colour a bit.

Do you guys think this recipe will make a tasty Amber?

thanks in advance!!
Byron

 

[chuckstout]

I have not used Caraaroma(130) but, I imagine it will be similar to Crystal120. I think I would bump the C40 .75lbs and the Caraaroma to .5lbs. Also if your using Maris Otter I dont think theres any reason to use biscuit malt. For an Amber Ale I would also mash higher say 154. Hopefully that will help out a bit.

 

[bonnybunch]

What's the OG of this?
I recently made a 1.070 Imperial Bitter with 1lb Caraaroma and it came out pretty sweet and overpowering, I'm hoping it will fade over time and balance out a bit. Compared to Crystal 120 Caraaroma definitely dominates the beer a lot more. I agree with chuckstout, raise the C40 to the dominant crystal malt. The rest of the recipe looks nice.