French Toast Amber Ale

Asked Gemini AI to create me a malty beer recipe and this is what it gave me.

Add the Chocolate 10 minutes before end of mash. This extracts color and less of the harsh, roasted tannins.

Added flavor from this vendor:
https://amoretti.com/

Added these into the keg at bottling time:
Natural French Toast Artisan Flavor (1/2 bottle or 4 oz by weight)
Cinnamon-bun-artisan-flavor (I did about 1/2 as much of this) (1/4 bottle or 2 oz by weight)

Here are the notes from the vendor:
https://amoretti.com/pages/brewing-resources
When working with our Artisans in Beer our suggested dosage is .5-1.5oz (by weight, not liquid oz) per gallon. The artisan natural flavors have a honey like consistency so it's best to pre-mix it with 1:1 ratio of beer and artisan to break it down so it better incorporates into the beverage.


After construction, Gemini said this:
Your recipe will produce an excellent American Amber Ale, with a great amber color, a solid OG, and a medium body.

However, because your recipe substitutes a high amount of C-20L for the key toasted malts (like Munich and Victory/Biscuit), the flavor will lean more toward caramel sweetness and be a bit less bready and toasty than the classic Fat Tire.

To get closer to the classic Fat Tire flavor profile, you could make the following adjustments:

Swap the C-20L: Replace the 1 lb of Viking C-20L with 0.75 lbs of Munich Malt and 0.25 lbs of Victory Malt (or Biscuit Malt). This adds the essential toasty/biscuit flavor that defines Fat Tire.

Keep the C-80L: Keep the 0.5 lbs of C-80L, as this provides the color and caramel sweetness that balances the toasted malts.