Please critique my first recipe

From what I know and have learned in my first few months brewing, this seems to be a loose take on a german alt? Either way I'm not concerned about holding style too tightly, but want to experiment with my own recipe and see what happens. Before I do so, I just want to be sure theres not any major glaring issues. I really love the caramel finish that I have gotten from caramunich in other brews, so I tried to incorporate that.



Ingredients

Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.46 %
4.50 lb Munich Malt (9.0 SRM) Grain 34.62 %
3.00 lb Dark Munich Malt (13.0 SRM) Grain 23.08 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.85 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 12.1 IBU
1.00 oz Spalter [4.50 %] (30 min) Hops 11.6 IBU
1.00 oz Hallertauer [4.80 %] (15 min) Hops 8.0 IBU
1.00 oz Northern Brewer [8.50 %] (1 min) Hops 1.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale



Beer Profile

Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.87 % Actual Alcohol by Vol: 0.65 %
Bitterness: 32.9 IBU Calories: 43 cal/pint
Est Color: 13.0 SRM

THANKS!

Looks interesting, I just don't know about the norther brewer hop addition for aroma, it is generally used as a bittering hop. I'd switch your Hallertauer 60 min addition to one minute, and use the NB as the bittering hop. Otherwise, sounds tasty.

Schnitzengiggle said:

Looks interesting, I just don't know about the norther brewer hop addition for aroma, it is generally used as a bittering hop. I'd switch your Hallertauer 60 min addition to one minute, and use the NB as the bittering hop. Otherwise, sounds tasty.

Click to expand...

Exactly what I was looking for, Thanks for you input. I was curious of the hop additions anyways since I'm kinda just going off previous kits i've had, and a hop usage chart I found.

Thanks again