Would Amber Malt be Totally Out of Place in a Belgian Pale Ale?

[bucketnative]

I have some Amber malt (8 oz) left over from a British dark mild that I previously made. I was thinking of using this up in a Belgian pale ale grist:

4 lb Pilsner
4 lb Munich
0.5 lb Amber
0.5 lb Crystal 40

Hopping to about 25 IBU, with spicier varieties (as opposed to fruity). Ardennes yeast.

I figure that the Amber might help to balance the Crystal. Am I off base?

 

[filthyastronaut]

I think it'll be great. The flavor is similar to Belgian biscuit but has a unique flavor of its own. I say go for it.

 

[Queequeg]

It would be atypical to include both crystal and amber in a Belgian pale. I would say 4lb of Munich is too much as well. The grist should be mostly pilsner malt.

 

[malhal]

Palm Breweries and De Koninck Brewery both are Belgian breweries that make ambers. New Belgium's Fat Tire (brewed by the well-connected ex Rodenbach brewer) is a clone of Palm and goes even further than amber malt by using biscuit and chocolate malts.

 

[bucketnative]

I would say 4lb of Munich is too much as well. The grist should be mostly pilsner malt.

Just to note, I have found several recipes and articles stating that Munich can make up to 50% of the base malt for a traditional BPA. That's where I was going with the base malt, just a richer malt.

I ended up doing the following:
Pilsner - 44%
Munich 10L - 44%
UK Amber - 6%
Crystal 60 - 6% - LHBS was out of C40

Hopping:
60 min - 3.5 AAU Palisade (8.7 AA)
10 min - 2.0 AAU Palisade (8.7 AA)
5 min - 1.0 AAU Hersbrucker (2.0 AA)
0 min - 3.0 AAU Palisade (8.7 AA)
0 min - 1.0 AAU Hersbrucker (2.0 AA)

Yeast:
Safale T-58 @ 70°F

I'll update the thread with tasting notes at some point.

 

[Queequeg]

Just to note, I have found several recipes and articles stating that Munich can make up to 50% of the base malt for a traditional BPA. That's where I was going with the base malt, just a richer malt.

I ended up doing the following:
Pilsner - 44%
Munich 10L - 44%
UK Amber - 6%
Crystal 60 - 6% - LHBS was out of C40

Hopping:
60 min - 3.5 AAU Palisade (8.7 AA)
10 min - 2.0 AAU Palisade (8.7 AA)
5 min - 1.0 AAU Hersbrucker (2.0 AA)
0 min - 3.0 AAU Palisade (8.7 AA)
0 min - 1.0 AAU Hersbrucker (2.0 AA)

Yeast:
Safale T-58 @ 70°F

I'll update the thread with tasting notes at some point.

I just made a BPA with 4lb of pilsner, 2lb vienna, 1/2lb torrified wheat and 1 1/4 lbs of white Candi sugar. Initial tastes from the fermenter are good. I will send you tasting notes when it's done so we can compare.