American Amber

[VagabondBrew]

Batch Size: 5.50 gal
Boil Time: 60 min
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 23.7 IBUs
Est Color: 14.6 SRM
Mash In: 152 F for 60min

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.2 %
2 lbs Munich Malt (9.0 SRM) Grain 17.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.9 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.9 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.2 %

1.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 23.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
1.00 oz Cascade [5.50 %] - Aroma Steep 1.0 min Hop 0.0 IBUs
2.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast

Lemme know of any suggestions. Just want an American Amber with a reddish color and malty taste. Hoping the Cascade will add a little spiciness to the beer.

 

[Malticulous]

I'd add a flavor hop addition. Four oz chocolate malt seems like too much but 350L is pretty light. Sure would not want that much of anything darker.

 

[dlcumpton]

First Im sorry for jumping into your thread, its just that it wasn't very busy and i thought i would ask one of you experts what kind of concoction Ive got going on here.
"5 gallon batch"
3.3 - lbs Amber (hopped) LME @ flameout
2 - lbs light DME
1 - lbs Crystal 60L
1 - lbs Belgium Candi Syrup D-45 @ flameout
1 - oz First Gold UK hops @ 10min
5 - oz Kreamy X @ bottling
S-05 yeast

Can one of you guys please shed some light on what Ive got going on here. Am i still in the Amber Ale range or am i looking at a more darker beer to come out of this. What should i add or subtract to get where i need to be? I'm definitely looking to have a malt forward (caramel) tasting beer. What should in be expecting as far as ABV?
Thanks for you replies to this amateur!