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Hi All,

I'm planning an amber ale this weekend to test out some Columbus hops I got last weekend, since I haven't used them before. I'm aiming for a malt forward ale that has enough hop character that I can taste it, but isn't going to overpower the malt. Here's what I have for a 12 gallon batch:

OG - 1.049
IBU - 29
SRM - 10
Efficiency - 75%
Yeast - Wyeast 1272 American Ale II

Domestic 2 Row 6.5 lb (35.1%)
Munich Malt 3 lb (16%) - because I have some to use up
Wheat Malt 1 lb (5.4%) - again, because I have some to use up
60ºL Crystal Malt 1lb (5.4%)
120ºL Crystal Mal 0.5lb (2.7%)
Liquid Malt Extract 6.5lb (35.1%)

1.2 oz Magnum (13.6%) - 60 minutes, 22 IBU
1 oz Columbus (11.2%) - 15 minutes, 7.5 IBU
1 oz Columbus (11.2%) - flame out
1 oz Columbus (11.2%) - dry hop

Any thoughts? I haven't made an amber ale since 2006.

Looks good, but I'm not so big on the wheat malt. Seems like it might make a nice amber ale cloudy.

I ordered enough to make two wheat beers, and then one got cancelled, so I'll be putting a little of it wherever I can until it's gone. At I've never had too many issues with clarity, though, I think it's because I drink my beer at crawl space temperatures instead of fridge temperatures whenever possible.