Brown Malt...Amber Ale?

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:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

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?

Boy, Paul, I dunno…my first thought is that it’s too much brown, but it’s only a WAG.  You may have to be the guinea pig on this one and let us know.

That’s an interesting grain bill.  I like the looks of it but am slightly concerned about the amount of BM. Although, I don’t want to sway your thinking based on a hunch. If you feel like it will work then go for it…after all, we are homebrewers and sometimes we have to go out on a limb to learn and maybe this is one that will turn out great.  8)

I should clarify that it is briess carabrown that is reportedly on the lighter side of brown malt.

Do it, Paul!  I’m more than willing to possibly sacrifice your beer in the name of science!  ;D

brewing this recipe this weekend, starting to get cold feet on the carabrown - any last thoughts before brewday??

What does the calculator (e.g., beersmith) say the SRM’s will be if you use the full 2 lbs of CaraBrown along with the other grains?

14.7 SRM

Should be OK.  Guidelines say 10-17.  Go for it.

I’m in a similar situation with trying out a recipe to use up some crisp amber (5 lbs), crisp brown (1 lb) and crisp kiln coffee (1 lb).