Remember my amber ale project?

Well, I'm finally actually making another amber ale.

Here's the recipe:

7 lbs. maris otter
1.5 lbs Cargil 2-row
.5 lb. wheat
.5 lb. 10L crystal
.38 lb. 80L crystal
.25 lb. special B

mashed at... I haven't decided for sure, though I think well-attenuated is what I want, especially given that I'll be pitching Pacific Ale yeast, which doesn't attenuate greatly. I may try a tiny step mash, like 20 minutes at 145 followed by 30 at 155 or something like that. I have a thought on how to make such a thing happen that I'm pretty fond of: heat additional water for the initial infusion, remove additional water and heat to a temperature good for the infusion.

For hops, I'm using half an ounce of Chinook, (up to) 1 oz. fuggles for flavor and (up to) one ounce cascade for aroma. I'll probably use a full ounce for each. Fuggles is not a strong hop and I like the smell of cascade hops.

Pacific Ale yeast.

Now, if you read the old plans regard this amber ale project, you can look at this an conclude that it's not really a part of the project. There's some similarity in the grain bill (dark crystals) and that about it.