I brewed up a rebrew of a somewhat hoppy american amber on 1/12. Also recently bottled the ESB and Northern English brown, will post a tasting from those one of these days. That said, brewing the amber went well, tuned in my volumes finally I think, and the brewday ran fairly smooth.
4 gallon batch size
Est. eff. 71%
12% Flaked Oats
9% Crystal 60L
6% Biscuit malt
1% Chocolate malt
.5 oz Columbus First Wort (I used some old pellets I had and adjusted for age to ~14 AA
1oz Cascade, .5oz Columbus @ 5min and @1min
Also per usual, Irish moss and yeast nutrient @ 10 min
Chilled to ~65*F and pitched 1 packet US05, fermentation had taken off after 14 hours.