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So I'm thinking about trying Amber malt in a Stout that I've been tweaking over the last year or so. I have been using the Munich, but wonder what Amber would do. What are your thoughts?
https://www.brewersfriend.com/homebrew/recipe/view/1081269/gibcs-11
https://www.brewersfriend.com/homebrew/recipe/view/1081269/gibcs-11