A good pm American Amber???

[Saint Arnould]

Anyone got a stellar partial mash American Amber recipe? I'm looking for a nice, toasty malt flavor (some biscuit malt maybe?) but with a strong bitterness profile - like a Rogue American Amber, or Troegs Hopback Amber.....

Thanks for your help!

 

[Saint Arnould]

OK, let's see how this does as a "critique this recipe" thread....

Partial Mash:
4 lbs. DME
2 lbs. 2-row
1 lb. Crystal 40L
8 oz Biscuit
8 oz Cara-pils

Mash grains at 154 degrees for 60 minutes.

1 oz Chinook at 60 min.
1 oz EKG/Whatever I can find that's close at 30 min
1 oz EKG at 10 min

US-05 or other neutral yeast.

Ferment at low (60-65) temps for 3-4 weeks, then bottle.

Any thoughts? Please?