Recipe Feedback - American Amber Ale

[EVBrewing]

This is a recipe that i have been working on for a bit and plan on brewing it for my next batch. I thought i would post it up here before hand to get a few opinions.

EVB Amber Ale
8 Gallon batch
Mash 154 @ 60 min


Ingredients

16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
2 lbs Caramunich Malt (56.0 SRM) Grain 2 10.2 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 7.6 %
2.0 oz Pale Chocolate Malt (200.0 SRM) Grain 4 0.6 %
0.65 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 18.4 IBUs
1.30 oz Centennial [10.00 %] - Boil 20.0 min Hop 6 16.0 IBUs
1.30 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 7.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
1.33 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.67 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.3 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
1.0 pkg Blanche Ale Yeast (Brewferm #Y015) [50.28 ml] Yeast 12 -
2.67 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
0.67 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs

Beer Profile

Est Original Gravity: 1.063 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 41.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 16.1 SRM

 

[MedicMang]

I think it looks OK. Doubt you even need the pale chocolate. For color? The caramunich and c-80 should give you a nice amber hue alone. Was there a reason for two yeasts?

 

[Yooper]

You're a tad high on the crystal/cara malts, as I'd consider 15% as the absolute top limit. For me, I'd rather see a bigger difference in the crystal malts, like 1 pound 20L and 1 pound 90L, but the cara and crystal will do for the "layering" effect.

I like the hopping, and I would enjoy that beer for sure. What's with the two yeast strains? Undecided, or splitting the batch?

 

[EVBrewing]

I just noticed the two yeasts. Not sure how the other ine got in there. Ill be using the california ale yeast in this one. Nice and clean. The pale chocolate will make it a fairly dark red and gives a bit of toasty flavor. I borrowed that from an old jamil recipe.