Munich Amber Combo

[HighHops]

I'm loving Munich at the minute. It's going in everything! I've been thinking about using it with amber an old favourite of mine.
Anyone tried this combination before?
Base malt is MO and I'm thinking 10% munich and I'm going to keep the amber < 5% so it doesn't take over or become too biscuity. I'm looking for more malty depth, but still a quaffable session ale.

Pale Malt 3000 grams 76.9%
Munich Malt 400 grams 10.3%
Crystal Malt 120 EBC 100 grams 5.1%
Amber Malt 200 grams 5.1%
Torrefied Wheat 100 grams 2.6%

Although this is leaning towards an American amber ale, I'm gonna keep the hops british..

This worked really well in a pale ale last year, but with challenger as the copper hop - I'm thinking ...

Northdown 60 mins 20 grams
Fuggle 20 mins 20 grams
Golding 10 mins 10 grams
Bobek 10 mins 10 grams
Bobek Steep @ 80C 20 grams

Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 28 EBU
Colour: 21 EBC

Your comments are always welcome! Any thoughts? Not sure what type of yeast to go for? No starter ready so it might have to be windsor or us05, unless I get down to thriftyshopper tomorrow!

[Spud395]

Here's one I made recently HH with a munich/Amber combo. Really is a cracking pint, very malty. Both malts really work well together IMO

[HighHops]

Nice 1 spud. Thanks for the link. Good to know this turned out well!

I've just been listening to the jamil show podcast about Irish Red Ale. Sounds similar to what we're both trying to achieve, but with less hop character. They recommend marris otter with 6oz 40L crystal, 6oz 120L crystal and 6oz roast barley.

I might try and squeeze a bit of roast in to my recipe as well.

[Spud395]

I must look it up, been listening to Jamil lately, havnt seen that one yet.

I reckon you could squeeze in a litttle roast in there to good effect
Let us know how it goes for you.
I wish I could taste all the pints I read on here