American Amber Ale

[nosoup4me]

So my last Amber fell a little short. It lacked Body and Malt. So I'm changing it a tad.

Here is my old recipe:
78% Maris Otter
8% Munich 10
6% C-40
3.75% C-120
3.75% Victory
.5% Carafa Special III (for color)

This is what I plan on doing now. Any advice?
79% Maris Otter
4% Aromatic (for more malt forward)
4% C-40
4% Special Roast (Recently used this in a X-Mas beer and loved it)
4% Victory
3% Dextrin (for Body)
1% C-120
1% C-III dehusked (for Color)

 

[Gnomebrewer]

You are free to brew what you want so this is my opinion only, if I was brewing it....

Too many grains - it needs simplifying.
Firstly, get rid of the Dextrin. Mash higher or use a different yeast if you want more body.
Aromatic and Victory - Pick one.
C120 - 1% won't do much. Either increase it (and remove the C-III) or cut it.
With 4% special roast and 5% crystal, you are looking at more of a brown ale than an amber. Is that what you want? I'd cut out the special roast and increase the C-120. I prefer my ambers to have about 10 to 12% crystal.