I'm looking to brew an American Amber ale next.
I'm looking at using the hops and yeast that I have, they are in the recipe. I've been reading Gordon Strong's Brewing Better Beer. He talks about adding speciality malts from other countries, to add more complexity/interesting flavours. So I was thinking I'd add Belgian biscuit malt, and English caramel malt - either Thomas Fawcett or Simpsons. The Munich malt is their to add to the richness of the malt flavour.
If I can get some feedback on the recipe, and maybe your preference what country or maltster to get the caramel malts from?