Los Muertos Imperial Amber

Next week I am back at school. This week however, my wife and kids went to Pittsburgh to visit inlaws, but due to some conflicts I couldn't go. It was a nice way to end the summer actually. Friday I am brewing up an imperial amber ale, Los Muertos. A couple friends are coming over to brew with me, as well as have an IPA tasting. More on that in another post, but basically four of us are bringing 1-2 kinds of IPAs to share and we're going to taste them side by side. Should be interesting...more on that to come.
As for the Friday brewing, I wanted to brew up something hoppy and hearty for the coming fall. I've wanted to brew an Impeial version of my El Muerto for some time. Los Muertos is based off the original version, but I've significantly changed the hop bill.
I decided to go with a big Amber ale, hopped up like a double IPA. Since I wanted to put a lot of amber/caramel malts, I decided to go for some piney notes by using Simcoe hops throughout much of the beer, also am adding 1 oz of Amarillo at the end for some citrus nose. I also picked up 2 oz of whole leaf hops to dry hop with, Simcoe and Cascade.

Mash: 3.5 lbs of Organic Munich Malt
.75 lbs Org. Crystal 60
.25 lbs Org. Crystal 12o
1 lb Org. Vienna Malt
.5 lbs Org. carapils
4 oz org. roasted barley

9.15 lbs organic light liquid malt extract (3.15 lbs @ 60, 6 @20)
Hops: 1.5 oz Org. American Summit 14% AAU @ 60
.5 oz Org. American Summit @ 30
.5 oz Simcoe @ 15
.5 oz Simcoe @ 10
.5 oz Simcoe @ 5
.5 oz Simcoe @ 2
1 oz Amarillo @ 1
Dry hop: 1 oz whole leaf Cascade, 1 oz whole leaf Simcoe
Two Wyeast packs of American Ale 2 (ran out of time for a starter)

Should be interesting. More details to come.
Salud!
Bearded Brewer