Extract Altbier

I didn't see many Altbier extract recipes on here so I thought I'd post one I've been working on. Let me know what you guys think.

3 lb Pilsen LME from Northern Brewer (2-row and carapils)
3 lb Munich LME from Austin Homebrew Supply (60% 2-row, 40% Munich)

.25 lb Carafa I for color correction and aroma
1 lb Crystal 50L for body

1 oz Hallertauer @ 60
1 oz Hallertauer @ 20
1 oz Saaz @ 15

WLP 029 German Ale/Kolsch

Primary - 2 weeks
Secondary - cold storage - 1 month
Keg - 3 weeks.

I plan on giving this out as a wedding gift in September. Really the only thing I'm back and forth on is the amount of Crystal I'm using. I hear the Munich malt already gives a sweet maltiness to the beer. Is 1 lb of Crystal to much? Other than that I feel like this will be a nice clean beer with about 4.8% ABV and 35IBU.

I think a half pound of crystal is prolly better for the style.

Here's was Northern German Altbeir that I brewed last year:
Steeping Grains:
1/2lb German Vienna
1/2lb Munich Malt
1/4lb Crystal 80L
1/4lb. German 2-row Pale
1/8lb Belgian Chocolate Malt

6lbs Briess Light DME

2 oz. Spalt Select: 60min.
1oz. Hallertau 5 min.

1007XL German Ale

IBU around 24
5.5% alc.

Thanks for the help. Since both of y'all recommend using less crystal, I'm going to lower to 1/2 lb. I didn't like the idea of steeping munich and Vienna, and I happened to find Munich extract at AHS so I'm going for it. Thanks!

lx302 said:

Here's was Northern German Altbeir that I brewed last year:
Steeping Grains:
1/2lb German Vienna
1/2lb Munich Malt
1/4lb Crystal 80L
1/4lb. German 2-row Pale
1/8lb Belgian Chocolate Malt

6lbs Briess Light DME

2 oz. Spalt Select: 60min.
1oz. Hallertau 5 min.

1007XL German Ale

IBU around 24
5.5% alc.

Click to expand...

lx302 seems right on!