So I'm leaning towards an Amber. Any thoughts on the following recipe? I'm going to give FWH a try, but I'm going to bag the hops and pull them once it gets to a boil to minimize the extraction of grassiness. The -30 minute hop addition means I'm going to hot hop stand for half an hour, then add more hops and chill immediately.
Title: Fresh Hop Amber
Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 3 gallons
Boil Size: 3.5 gallons
Efficiency: 80%
STATS:
Original Gravity: 1.065
Final Gravity: 1.018
ABV (standard): 6.16%
IBU (tinseth): 61.88
SRM (morey): 17.84
FERMENTABLES:
5 lb - Maris Otter Pale (76.2%)
0.5 lb - Munich Light (7.6%)
0.5 lb - CaraMunich I (7.6%)
0.25 lb - Caramel / Crystal 120L (3.8%)
0.25 lb - Victory (3.8%)
0.0625 lb - Carafa III (1%)
HOPS:
0.5 oz - Nugget (AA 14) for 60 min, Type: Pellet, Use: Boil
3 oz - Cascade (Fresh) (AA 1.5), Type: Leaf/Whole, Use: First Wort
3 oz - Cascade (Fresh) (AA 1.5) for 5 min, Type: Leaf/Whole, Use: Boil
5 oz - Cascade (Fresh) (AA 1.5) for 0 min, Type: Leaf/Whole, Use: Boil
5 oz - Cascade (Fresh) (AA 1.5) for -30 min, Type: Leaf/Whole, Use: Boil
2 oz - Cascade (AA 7) for 10 days, Type: Leaf/Whole, Use: Dry Hop
MASH STEPS:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 15 qt, Sacc Rest
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
6 each - Fermcap-S, Time: 60 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05