Not sure what this would really be called but I am planning to do a small batch high gravity amber ale. This is basically a test batch for an eventual holiday ale. I am going for something with a good malt character that is balanced but has a noticeable hop character. I considered doing 100% munich but thought that might be too much for a higher gravity beer. I am considering a light spice (cinammon, ginger) and orange zest addition but am worried that it may conflict with the hops.
Right now this is close to what I have:
3.75 gallon batch
45% two row
2% specialty malt (brown, pale chocolate, special b?)
Magnum/Columbus 60 min
Centennial 30 min
Cascade 20 min
Centennial/Cascade 5 min
ABV - 8.2%
I have many questions since I don't do many higher gravity beers:
Should I mash long and low or perhaps add some simple sugar to ensure I get good attenuation? I assume the gravity isn't high enough to worry about it...
0.663 seems like a pretty healthy IBU:OG...does this seem appropriate for being balanced with noticeable hop character?
Looking to use some specialty malt to make color adjustments and add a bit of character. Chocolate malt was the original plan but it might make it darker than I would like. Any advice on getting a deep copper color? Should I be closer to 18 SRM?