Big American Amber Ale (my first recipe)

[aardii]

This is the first recpie I've designed myself, after reading Radical Brewing, Designing Great Bears, Brewing Classic Styles and of course The Joy of Homebrewing. I've done two beers previously but they were both JZ's recipes. I just stepped up my starter and plan to brew it tomorrow

Volume At Pitching: 5.50 US gals
Volume Of Finished Beer: 5.00 US gals
Expected OG: 1.071 SG
Expected FG: 1.011 SG Apparent Attenuation: 83.9 %
Expected ABV: 8.0 %
Expected IBU (using Rager): 65.1 IBU
Expected Color (using Morey): 16.2 SRM
BU:GU ratio: 0.92
Boil Duration: 60.0 mins
Fermentation Temperature: 67-70 degF

Fermentables
Light LME - 6#
Munich LME - 2#
Crystal 120 - 8oz
Crystal 40 - 1#
US Victory Malt - 12oz
Amber Candi Sugar - 4oz

Hops
14g El Dorado @ 60min
14g El Dorado @ 45min
14g El Dorado @ 30min
14g El Dorado @ 15min
14g El Dorado @ Flameout

Fermented with WLP090 San Diego Super Yeast at 68-70degF

Let me know what you guys think

 

[BreezyBrew]

Looks good.... Although I haven't ever used El Dorado. Maybe you could tell us how this turned out?

 

[stpug]

That's a big amber ale - 8%, although I wonder if you'll hit 84% attenuation with the LME and crystal amounts. I suspect you'll finish a bit higher around 1.016ish maybe. I would consider not using the amber candi sugar at all just to bring the OG down a hair, and then hope for a slightly higher FG than 1.011.

And, like breezy, I've never used/smelled/touched el dorado so that's a wildcard to me. Regardless, I think you'll make a beer well worth drinking

 

[JR_Brewer]

That is a big amber ale with a lot of hops. Should be tasty!

You've got a lot of crystal in there, a pound and a half. Recommend cutting back on that.

Also, Victory needs to be mashed, so either eliminate it or you'll need to do a mini-mash with something that has a little more diastatic power (perhaps some 6-row).