Munich in American Amber?

[jnrankin]

I'm making an American Amber next weekend and I'm looking for some input on the grain bill. I love the malty, toasty flavors of German Munich malt but was wondering if it would be out of place (or overshadowed) if used in conjunction with American hops and caramel malts. Anyone else have experience with that combination? Here's what I'm thinking:

5 lbs Weyermann Light Munich
3 lbs Briess 2 row
2 lbs Weyermann Rye
12 oz Caramel 60L
6 oz Caramel 120L

60 min Chinook (13% AA) 0.25 oz
10 min Columbus (15% AA) 0.5 oz
5 min Columbus 0.5 oz
0 min Chinook 0.75 oz
0 min Columbus 1.0 oz
Dry hop Columbus 1.0 oz
Dry hop Chinook 1.0 oz

Wyeast 1056

OG: 1.055
FG: 1.013
IBU: 30

 

[IL1kebeer]

Munich is fine. I'd venture to say that the rye would be more out of style. Some may disagree though.

 

[sptaylor70]

If it were my brew, I'd swap the Munich and the pale. And that is a powerful lot of rye, as IL1kebeer says. About the same percentage as Denny Conn's Wry Smile IPA. This might be too complicated flavor profile, and you might want to choose either Munich or Rye. See, for example, Yooper's Broken Leg House Amber and inhousebrew's Redheaded Rye-Child.

 

[bbrim]

Personally I would drop the rye and add 2 lbs 2 row. I like the high percentage of Munich malt, it gives a lot of depth to the beer and IMO will distinguish it from a pale ale.

 

[sptaylor70]

This summer, I enjoyed a fantastic stout - Deep Ellum Darkest Hour. I looked for the website just today, and noticed that it is brewed with lots of Munich and rye. So maybe you're on to something.

 

[CadillacAndy]

I'd probably go 6lbs 2 row and 4lbs Munich and get rid of the rye, but that's just me. Everything looks pretty good in my opinion.