Help Needed - Rye Amber Ale Recipe

[ProblemChild]

Just had a Rye Amber at a local brew pub. Fantastic stuff. Never considered an amber before. Not sure why, guess I have bad memories of 1990's cloying ambers and one or two popular ambers that are entirely too sweet for my tastes.

In any event, I started an AG Rye Amber. Target is decent body, malty and firm without being cloying, and a balance betwen rye and hops without being overplayed. Considering dropping amber malt and using an ounce or so of roasted barley.

5 gallon batch, Mash at 150ish,

Here is what I have so far.

 

[thedevilandgod]

Overall, looks good! Most of those overly sweet ambers come from improper mash temp and fermentation, mash at 149-150 will help, as well as making sure it fully ferments.

That being said, I’d drop the IBUs a hair, say to 27. It’ll help pull the malt through without being overly sweet. Consider salts too, to help with that malt taste.