Feedback on Amber Ale Recipie

[bdknuc2]

So this is my first attempt at putting together an AG recipe. I live in an apartment and don't have much room so this is for a 2.5 gallon batch of an amber ale.

OG 1.055
FG 1.013
ABV 5.5%
Color 11 SRM
IBU 35
BU/GU 0.65
Yeast WLP001 or Wyeast 1056

Grain Bill
72% 3.900lbs 2-row
12% 0.749lbs Melanoidin
8% 0.484lbs Victory
4% 0.250lbs Dextrin
4% 0.229lbs Flaked Rye

I plan on mashing at 155F for 60 minutes and having a total of 3 gallons wort for a 60 minute boil.

Hop additions
Centennial @ 45 minutes (25 IBU)
Cascade @ 15 minutes (10 IBU)
Centennial @ flame out

I tried to stick closely to the BJCP guidelines for the ABV, OG, FG, IBU, color ect... Any input would be helpful!

 

[Yooper]

That's not like any American amber I"ve ever seen. A defining character of American amber seems to be using crystal malt(s) for a rich caramel flavor. The melanoidin malt is very heavy- that's a LOT and so it'd be very heavily malty but without the crystal/caramel flavor that ambers are known for.

The hops look fine.

 

[bdknuc2]

Well I was basing it off of a recipe from a local brewery and they use melanoidin in their amber. I will try to recalculate using crystal 60 and crystal 90 and see what I can come up with.

 

[Oceantendency]

Crystal 60L gives a beautiful amber color, that's what I used for my last Amber and it was damn close to Abita Amber! Football season, so probably gonna be my next batch to kill time til more of my Belgians age.