Feedback requested - toasty, hoppy Amber Ale

[tdp]

I’m going for a dry, crisp Amber with a toasty notes and some citrusy hops... Below is what I’m thinking and any feedback would be very appreciated.

10lb 2 row
1 lb victory (biscuit
0.5 lb crystal 40 (body, sweetness and color)
0.25lb Chocolate (color)

1oz centennial each at 30 and 15 min
Maybe dry hop 1oz centennial also (why not)
Ferment with WLP001 or Safale US-05

BeerSmith is giving me OG of 1.061, 47.8 ibu (High by design for an amber) and 14.1 SRM

 

[catalanotte]

If you haven’t brewed this yet, I have played with a mix of crystal 80 (8%), victory (4%), Munich (16%) and carapils (8%) for about 1/3 of the total grain bill, the rest 2-row, with really nice results. I backed the victory down from 10% over a few batches and upped the Munich because I though it was too muchof the bready flavor. IBU is a bit high, but if that the hop profile you want go for it. That’s why we homebrew, make what you like. Good luck.

 

[tdp]

Thank you - I haven’t brewed it yet... that’s a helpful point about the Victory... I’m probably going to brew it next month. Will let you know how it turns out.

 

[LittleRiver]

One of my best recipes is an amber.

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11 lb Two Row​

8 oz Honey Malt (Gambrinus)​

8 oz Crystal 60​

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1 oz Cascade, 60min​

1 oz Cascade, 10min @ 160F​

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Wyeast 1450, start at 63F, ramp to 66F after krausen falls​

My initial taste impression was that it was too grapefruity. But after about a month it mellowed into the perfect balance of citrus to sweetness. The color was wonderful.