OK, so I got a copy of BrewSmith for xmas, and have been toying with it some, but I got this wild hair to make a beer flavored with Old Bay Seasoning (if you're East Coast, you know what I'm talking about).
If you have no clue what I'm talking about: Old Bay
So, after considering styles that would pair well with the spicy, seafood-friendly flavor, I considered several lighter beers (IPA, Blonde Ale, etc) but i'm not a huge fan of IPAs, and finally settled on an Altbier. The combination of Hop and Malt character would hold up well I believe.
So, this is my recipe i've put together, and yes, it's extract/specialty grain. I'm taking it slow. Thoughts on Malt/Hop pairings, as well as suggestions for amounts or alternatives would be much appreciated!
Recipe: Old Bay Altbier
Style: Düsseldorf Altbier
5 lbs Munich Malt - 20L
5 lbs Amber Dry Extract
1.25 oz Galena [11.70 %] - Boil 30.0 min
1.00 oz Tettnang [4.50 %] - Boil 5.0 min
1.0 pkg German Ale (Wyeast Labs #1007)
5.00 oz Old Bay Seasoning (Primary 6.0 days)