Dammit. See? Now you've got me sucked in. I can't help it! I love a good mystery.
According to
their website, they use munich malt. Strange that they told you Caramalt. Ummmm... soooo... I'm going to take a WILD guess that the malt they use is.... [drumroll, please!!!!] CARAMUNICH!!!
Also, 24 IBU's is REALLY low for a craft brewed Amber ale. Did it by chance have a lot of hop aroma and flavor? Maybe do a FWH for this one to get more character from the hops.
I haven't been able to track down any SRM info, but O'Dells says it's a "lighter take" on an amber ale, so let's focus on the lighter end of the Amber spectrum. Does that make sense? One person on NB's forum said the hop character was that of a Bavarian Lager. That would coincide with the flavor description of Mt Hood hops. So now honestly, it sounds to me like an Oktoberfest beer made with ale yeast and a bit of extra flavor/aroma hops. Sooooo..... here's my best guess at a clone, having never tasted the beer:
Style: American Amber Ale
Batch Size: 5.00 gal
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.0 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 15.0 %
0.50 lb Honey Malt (25.0 SRM) Grain 5.0 %
0.50 oz Centennial [10.00%] (60 min) (First Wort Hop) Hops 19.4 IBU
0.25 oz Mt. Hood [6.00%] (20 min) Hops 3.2 IBU
0.25 oz Mt. Hood [6.00%] (10 min) Hops 1.9 IBU
0.25 oz Mt. Hood [6.00%] (5 min) Hops 1.1 IBU
0.25 oz Mt. Hood [6.00%] (0 min) Hops -
Beer Profile Estimated Original Gravity: 1.054 SG (1.045-1.056 SG)
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG)
Estimated Color: 12.6 SRM (11.0-18.0 SRM)
Bitterness: 25.6 IBU (20.0-40.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 5.2 % (4.5-5.7 %)
Now maybe they do use equal parts (or more) Honey Malt, but I really really doubt it. I don't think honey malt works well at more than a few percentage points of the grist, so I'd err on the side of caution there, at least for your first batch.
And if you wanted to tweak the recipe a bit, I wouldn't hesitate to add a bit of extra Mt Hood in the last 10 minutes or so to really emphasize the fresh flavor and aroma.
But let's apply a little more psychology... they gave you limited information in an obviously deliberately skewed order. I suspect they have a little something to hide. Did you notice that they tout munich malt in their description but then don't use it in the beer? Hmmmm.... I suspect they are using honey malt to cover up the absence of munich, giving the beer a little extra maltiness while being able to use more cheap 2-row in the recipe. This is possibly a cost-cutting measure given that they tout the use of munich malt in their description of the beer, but obviously can't be using much caramunich while still keeping the beer as a "lightly colored amber". Now, I'm not going to say it's a bad beer, or that they suck for taking this approach. A good beer is a good beer. Period. However, based on my hunch that this is meant to be like an oktoberfest ale, I'd try to improve the recipe I posted above by using a higher proportion of regular munich malt, which is much lighter than caramunich. Something like 6lbs 2-row, 2.5lbs Munich, 1lb Caramunich, and .25 Honey Malt. It would come out quite a bit maltier and you can use less Honey Malt (or omit it altogether and add another pound of Munich instead).
So that's what I would do. Hope that helps!!!!