Extract Altbier recipe, suggestions appreciated

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?

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

BeerSmith said:

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

Click to expand...

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