Super Amber Brown Ale - Try #2

After tasting my last try at making a really nice malty beer with not too much hop bitterness, just enough to balance it with maybe a slight hop flavour. I really want to bring out a chocolatey-roast flavour, and I'm trying to figure out how to do that. I figured adding more chocolate and roast malt might do it, but I may be wrong.
Anyway, from the first try at this I removed all the munich malt, replaced ~1/2 of the weight with pale malt, then added a dash of honey & melanoidin malts, plus upped the percentage of chocolate and roast malts. I'm going for a complex maltiness, so maybe the addition of the honey and melanoidin will help.
I may regret taking out the munich though... as you can see now only about 70% of the malt bill comes from fermentable-sugar producing malts! Luckily the blend of 2-row malt we get at the brewery gets excellent extract :).

Anyway the old recipe is here.

The new recipe is here:
2006-10-09 Super Amber II

A ProMash Brewing Session Report

Brewing Date:	Monday October 09, 2006
Head Brewer:	Brian Westcott
Asst Brewer:
Recipe:	Super Amber II

Recipe Specifics

Batch Size (L):	26.00	Wort Size (L):	26.00
Total Grain (kg):	5.71
Anticipated OG:	1.062	Plato:	15.30
Anticipated SRM:	28.2
Anticipated IBU:	29.5
Brewhouse Efficiency:	85	%
Wort Boil Time:	75	Minutes

Actual OG:

1.062

Plato:

15.20

Grain/Extract/Sugar

%	Amount	Name	SRM
17.5	1.00 kg.	Pale 2-row Harrington	2
56.1	3.20 kg.	Pale 2 Row (Alley Kat Blend)	2
15.8	0.90 kg.	Crystal 75L	75
4.0	0.23 kg.	Chocolate Malt	475
2.0	0.11 kg.	Honey Malt	25
2.0	0.11 kg.	Melanoidin Malt	32
2.0	0.11 kg.	C120	120
0.7	0.04 kg.	Roasted Barley	575

Potential represented as Degrees Plato per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
40.00 g.	Goldings - E.K.	Pellet	5.50	22.8	75 min
20.00 g.	Goldings - E.K.	Pellet	5.50	6.6	20 min

Yeast

Alley Kat Ale Yeast


Cheers!