Have a question about amber malt (Fawcett). Decided to do an APA and wanted something a tad different. Without really thinking about it I grabbed some Amber malt. About 5% of the grain bill. The rest is Briess Pale (85%) and Munich 10L (10%).
So, after I'd already committed to the recipe, it's in the fermenter, I decided to read about Amber malt as I'd never used it. I really can't find much. At 5% I don't think I've crossed into the American Amber category - and the Amber recipes i saw used crystal and some Munich, but no amber. I used the forums search function best I could and at best it seems amber just isn't a popular malt to use.
So, lots of questions. Does any one use amber? What types of beer? Preference over Victory or Biscuit? What % in the grist?