Just thought I'd share, I've had this naturally carbonating in the keg for quite some time and just sampled it with some friends. The 1007 is spectacular with this grain bill; this is definitely one of my favorite ambers.
I don't know where he is getting this from. Narziss, German commercial brewing author, mentions that some Alts are brewed from 90% light malt (Pilsner) and 10% Carmel malt (120 EBC). A while ago a very knowledgeable member of a German home brewing forum (at the time he was an apprentice in an Alt brewery) mentioned that the famous Altbier brewery Zum Uerige is brewing their Alt with pilsner, crystal and roasted malts.
How many Alts are using crystal malts, I don't know. But it is definitely not out of style.
Designing Great Beers is a great book to get started. But it's only that in my opinion. The fact that he bases his recipe suggestions on home brewer's interpretations of the style is a major flaw in my eyes. A style should not be defined by the way home brewers interpret it but by the way it is brewed in the country of origin. At least for the traditional styles.
Damn straight and American brewery interpretations of German beers should be taken out or the example part of the style guidelines. Great Lakes dortmunder gold is no dortmunder.
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Union Jack clone
Edel Helles ....fest style
Dying ember-red ale