Thoughts on an amber ale recipe...

stuknkrvl · Oct 12, 2015

Building a recipe for an American amber ale using BeerSmith2.

Here's what I've got...

8 lb 12 oz Maris otter
1 lb 8 oz Crystal 40
4 oz Chocolate malt
4 oz Caraaroma

1.5 oz Willamette (6.5% aa) @60
0.75 oz Willamette @20

WLP005

Should end up with an OG of 1.053, IBU 32, and ABV 4.7%

Thoughts? Comments? What would you do differently?

Thanks!

HomeDrewBrew · Nov 5, 2015

Looks tasty!
Ive been trying to design a house amber as well!.

Clonefan94 · Nov 5, 2015

Looks tasty, but be careful on the chocolate. I used a very small amount one time in an IPA, to add a little color and roasty flavor (I believe it was about 4 or 5 ounces) and it made a black IPA.

Hopefully someone else will chime in who uses a lot of dark malts. I generally don't unless I'm brewing a porter or a stout.

chickypad · Nov 5, 2015

I'm wondering if the 4 oz chocolate would be more noticeable than you want. I don't mind a hint of roast in ambers but I usually go with 2 oz per 5 gal. Totally personal preference but I also like a little victory in an amber, so if I were brewing it I'd go a little lighter on the C-40 and swap it out for victory (maybe 6-8oz). I think it's fine as is though.
:mug:

Edit: clonefan kind of beat me to it. If you want a hint of roast I'd suggest 2 oz chocolate, if you want color with no roast I'd do 2 oz midnight wheat or debittered black. If you want noticeable roast moving toward a brown ale you can leave it as is.

MarshmallowBlue · Nov 5, 2015

4oz Chocolate may make it too dark use just a handful for color.

P.S. If you use amber malt (not listed on your bill), it will taste like a coffee amber ale.

stuknkrvl · Nov 5, 2015

Took a while for anyone to reply to this post so I went ahead and pulled the trigger. Just bottled it up Tuesday morning. Came out pretty with a well rounded nuttiness to it. Can't wait till it's all carbed up!