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Willamette/Cascade PM Amber HELP!

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lordura

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I'm planning on doing an Amber for my next PM batch and came up with the following recipe based on what i have:

Willamette Amber
10-B American Amber Ale

Size: 5.0 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 200.98 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.045 - 1.060)
Terminal Gravity: 1.015 (1.010 - 1.015)
Color: 13.67 (10.0 - 17.0)
Alcohol: 5.94% (4.5% - 6.2%)
Bitterness: 30.6 (25.0 - 40.0)

Ingredients:
5.0 lb 2-Row Brewers Malt
0.5 lb Cara-Pils® Malt
0.5 lb Melanoidin Malt
1.0 lb Crystal 60
3.0 lb Dry Light
1.0 oz Willamette (4.5%) - added first wort, boiled 1.0 hr
0.25 oz Cascade (5.4%) - added during boil, boiled 45.0 min
1.0 oz Willamette (4.5%) - added during boil, boiled 20.0 min
1.0 ea Fermentis US-05 Safale US-05
0.75 oz Cascade (5.4%) - added dry to secondary fermenter
1.0 oz Willamette (4.5%) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.2
The two main questions i have are:
1) Will the Willamette & Cascade mix blend well?
2) What type of yeast, both liquid and dry, should i go with.

Thanks in advance for any input and let me know if there are any changes i should make!
 

ScoutMan

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Willamette and Cascade work great together. I would pitch US-56 (s-05) or any "california ale" yeast.
 

mmb

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I'd bump up to 1oz Cascade in the dry hop. Cascade and Willamette work well together.

+1 the US-05 / WY1056 / WLP001
 
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Nottingham would work good here too (well, it works for almost all pale ales!)

I love using Williamette and Cascade together!
 
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lordura

lordura

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I've just edited the recipe based on what info i received here and across the internet. Take a look at the changed recipe and let me know if there is anything else that i should consider changing.

Thanks again everyone!
 
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