HOOTER

Recipes 

My next batch is going to be an Extract Altbier and I was hoping I could get some input on my recipe.

7 lbs. Bierkeller amber LME
1 lb. Durst amber crystal 48L
1/4 lb. Weyermann Carafa I
1 oz. German Tradition (60 min)
1 oz. Hallertau Hersbrucker (20 min)
1 oz. Hallertau Hersbrucker (5 min)
White Labs WLP029

OG: 1.053
FG: 1.013
IBU: 37
SRM: 17
ABV: 5.2

Does this fit the profile of an authentic German Altbier or would some alterations be needed?

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It looks OK to me. If you can find any Munich extract, that would be a nice addition (at least some of it).

Its hard to get the proper malty profile without some Munich or Vienna malts, but a few suppliers have it in mixed liquid extract form.

Cheers,
Brad

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HOOTER

Recipes 

Good advice. Norther Brewer has an Amber malt extract that uses Munich malt. Maybe this recipe would be better.

6 lbs. NB Amber LME
1 lb. Briess Amber DME
1 lb. Weyermann Caramunich I
1/4 lb. Weyermann Carafa I
1 oz. Mittelfruh (60 min)
1 oz. Hersbrucker (20 min)
1 oz. Hersbrucker (5 min)
WLP029

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages