Jameys Amber Ale (am I On The Right Track)

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Point Cook, VIC
So i found brew mate, after looking at a lot of recipies for making an Amber ale and a lot of differnt Hop additions and malts used... i thought i would see how you all think this would turn out, If im on the right track with percentages Enough Hops and all that kind of thing.....

Jamey's Amber Ale - m3taL's Brew House

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 27.3 (EBC): 53.8
Bitterness (IBU): 28.6 (Average)

60% Amber Malt (Joe White/ Malt Craft Amber)
30% American 2-Row (Breiss 2 Row)
5% Chocolate (Breiss Chocolate)
5% Crystal 60 (Breiss Crystal 60)

0.7 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)

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

Fermented at 20C with Safale US-05

Recipe Generated with BrewMate

Eyeing off my Esky to make a Mashtun, It never gets used anymore so im thinking it wouldnt matter if it went missing..... and looking at a 30lt stock pot to get setup with a basic brew house for in my shed to give this AG Brewing a Go

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