Critique my American Amber recipe

[carboywonder]

Hi all,

Hoping to brew up an amber ale tomorrow. Below is the recipe. Let me know what you think. Haven't brewed this style before.

9.5 lbs pale malt
12 oz crystal 40
12 oz biscuit
3 oz roasted barley (or maybe chocolate malt?)

.85 oz centennial at 60 min
.75 cascade at 30 min
.5 oz cascade at flame out

Mash temp - 153?

OG 1.052
Ibu 36

Might use the Danstar bry-97 yeast. Haven't used it before but I have some on hand. I'm aware it sometimes has a bit of lag before taking off. I will be rehydrating.

Going for something pretty balanced. Don't want a huge hop bomb. Also don't want anything too sweet.

Thanks

 

[tadkays]

i like your style. perfect

 

[jnacey]

I think it looks pretty good. I might layer in another small amount of crystal, like a 90 or 120, for some complexity. I'd also def use chocolate malt rather than roasted barley for color. For comparison, here's my house amber recipe.

69.7% Vienna
26.5% Maris Otter
3.00% Caramel 120
0.80% Pale Chocolate Malt

You could also make an argument to mash higher, maybe like 155-156. Some people like the mouthfeel to be more "standard" on these, but I think they can lend themselves to be a nice, chewy, winter beer when mashed higher.