Adding Munich Malt to an Amber Ale?

[Middo]

I'm planning on brewing an 'Amber Ale' (to use the American term) on Sunday with the grist comprised of:

Maris Otter: 77%
Munich malt: 12%
Crystal malt: 6%
Amber malt: 2.5%
Wheat malt: 2.5%
Black malt: 0.2%

I'm wondering whether or not to bother using the Munich malt as I'm thinking any flavour it may impart will be overpowered by the flavour from the amber malt. Also, the best before date of the Munich malt was 30 November 2010, so it's almost nine months out of date! Should I use it or chuck it?

[Beer O'Clock]

Use it. It would be a shame to waste it. Does it still crunch when you bite it ? If not you will probably lose a bit efficiency, but I would still go for it.

Remember it does add colour that you may not get by omitting. if you don't use it, you might need to compensate.

[Spud395]

I made an ale last year very close to what you propose
pale 70%
Munich 15%
Amber 7.5%
Crystal 5%
choclate 2.5%

It work out very well, darker than yours because of the larger choc addition.
I would difinitly include the Munich.

[beernsurfing]

I think munich goes great in any malty beer.

[coatesg]

It'll be fine - the Munich adds nice maltiness and body to an American Amber (too much and it turns into a real bready beer though) - the malt will be fine as long as it has been kept nice and dry - I've used malt that's a year or so old without any noticable effects (though obviously I try and avoid this where possible...)

[Middo]

Use it. It would be a shame to waste it. Does it still crunch when you bite it ? If not you will probably lose a bit efficiency, but I would still go for it.

Remember it does add colour that you may not get by omitting. if you don't use it, you might need to compensate.

Yes, it's still crunchy and tastes good, although I'm not yet in the habit of routinely tasting my grains so it could be stale for all I know! And I'm not that worried about colour; as long as it tastes good, that's the main thing.

Thanks for the replies, I'll go ahead and stick to my original recipe then. I'm using a load of First Gold hops for the first time too, so eager to find out how it ends up. With 40g at 20 mins and 30g at 10 mins, hopefully the flavour will be able to peek through all that malt.

[raiderman]

You aren't using much amber/crystal, but even so the munich won't overpower them, might add a bit of body and malt flavour but as its just a slightly darker lager malt it isn't going to change the flavour dramatically over what you'd get if you used all MO. If your going for a light amber ale what it adds in colour and flavour will support your darker malt not detract so I don't see that you can go wrong

[nobby]

I made an ale last year very close to what you propose
pale 70%
Munich 15%
Amber 7.5%
Crystal 5%
choclate 2.5%

It work out very well, darker than yours because of the larger choc addition.
I would difinitly include the Munich.

Thats very close to a Sam Smiths Nut Brown Ale clone that I make. I ended up using Munich because had less MO than I thought. It's turned out great.