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Not too sure what style this really falls into, but I just call it hoppy amber (but it could be a dark pale or something along those lines). Whatever its called I have been slowly refining an extract version of it but now I want to convert it to my all grain system. It tastes a bit like a dry hopped tankhouse from mill st. Since its going to be my first AG any input is welcome.



12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.6 %
3 lbs 1.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 14.5 %
2 lbs 0.7 oz Caramunich Malt (56.0 SRM) Grain 3 9.6 %
1 lbs 12.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 8.4 %
1 lbs 0.4 oz Biscuit Malt (23.0 SRM) Grain 5 4.8 %
1 lbs 0.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.8 %
4.3 oz Chocolate Malt (350.0 SRM) Grain 7 1.3 %
1.16 oz Magnum [11.40 %] - Boil 60.0 min Hop 8 22.0 IBUs
1.16 oz Magnum [11.40 %] - Boil 20.0 min Hop 9 14.7 IBUs
1.16 oz Cascade [6.00 %] - Boil 10.0 min Hop 10 4.6 IBUs
2.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
6.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Citra [13.70 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


I'm aiming for OG around 1.056, ABV of 6% and about 40 IBU's.

Any last minute advice?

That recipe looks a little high on the c40 for me. Especially with all that caramunich. Look at this Imperial Amber, I've made it before and it's quite good:

http://beerdujour.com/Recipes/Jamil/Jam ... xtract.htm" onclick="window.open(this.href);return false;

Really high. Less of darker Crystal would be more practical. It would be too sweet for me.

Sandy

I've brewed with 15% and 20% crystal malts in my beers before and they turned out fine, however i have mashed sub 150 to balance things out for those beers.

Wow, I don't know what happened. I should have payed more attention when I copyed and pasted from beersmith. Somehow in my conversion from extract to AG the numbers went nuts.
Here is the bill I meant to post:
9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 11.2 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3 7.5 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4 3.7 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.7 %
1.9 oz Chocolate Malt (350.0 SRM) Grain 6 0.9 %
1.00 oz Magnum [11.40 %] - Boil 60.0 min Hop 7 31.6 IBUs
1.00 oz Magnum [11.40 %] - Boil 20.0 min Hop 8 21.0 IBUs
1.00 oz Cascade [6.00 %] - Boil 10.0 min Hop 9 6.6 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
3.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
0.50 oz Citra [13.70 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

It still might be too much crystal 40 from your suggestions, but the first post was way off from what I did before.

I was planning on a lower temp mash anyways but maybe I do need to cut some crystal.

Keep in mind that caramunich is essentially crystal malt.