Wanted to get some impressions/input on using brown malt in an Am Amber Ale.
I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.
Recipe's at home, but off the top of my head:
18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.
WL051 Cali V
I'd like to get rich maltiness that finishes with the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.
Any thoughts out there, or shall I brew it to find out?