Amber Ale help please

[Pogierob]

Hi guys I was hoping some of the pro's out there could help a new guy out with an amber ale.


I did a little search online and found this recipe and tweaked it slightly to get the ABV up around 5

Please assume I know less that you think I should when it comes to brewing and we can start there.

Should I mash for 90 instead of 60?


BIAB

AMBER ALE (American Amber Ale)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 14.0 (EBC): 27.6
Bitterness (IBU): 34.3 (Average)

67.68% Maris Otter Malt
19.19% Munich I
5.05% Caramunich II
5.05% Crystal 40
2.02% Biscuit
1.01% Chocolate

NO CHILL
1.2 g/L Willamette (7.1% Alpha) @ 40 Minutes (Boil) (26g)
0.9 g/L Centennial (9.7% Alpha) @ 10 Minutes (Boil) (19g)
0.6 g/L Willamette (7.1% Alpha) @ Flame out (Boil) (13g)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with US05

[earle]

When I brewed my last amber ale I mashed in then left it for a few hours before I started the boil. Ended up with a nice dry finish. Reviewed here http://www.homebrewandbeer.com/forum/vi ... 7&start=40

[Pogierob]

Thanks earle,
but that link comes up with a "that link doesn't exist"

[earle]

Bloody iPad, try thishttp://www.homebrewandbeer.com/forum/vi ... 40#p113614