Feedback on Altbier recipe

[NCSU_Brewer]

SWMBO is in love with Olde Mecklenburg's Copper, so I'm looking to make a Dusseldorf Altbier. This will be a partial mash, 60 minute boil:

4lbs Munich Malt
1lb Crystal 80 Malt
.25lb Melanoiden Malt
3lbs Pilsen DME
3 oz Spalt (4.5% AAU) 60 min
US-05

Ferment @60°F for 7-10 days, then cold condition for 2-4 weeks (depending on how impatient SWMBO gets).

That's it. Pretty simple and straightforward-looking recipe. Having never made this before, I'm not sure if the Munich and Pilsen will be "too" malty?

 

[meatcleaver]

not sure if you can make an alt too malty... they're malty beers.
if you're really concerned you can omit the melanoiden.
I've never used anything darker than c-60/caramunich-III in an altbier but from what I remember about c-80 i bet it'll be fine.
I usually use a Perle/tettnang combo for that floral/perfume character but spalt is a nice spicy hop that should be great in this.
shoot for at least 35 IBU to balance out all that crystal & don't be afraid to make multiple late additions for layers of hop flavor. an alt is one of the very few German styles where a little hop character is acceptable.

 

[Gravity]

not sure if you can make an alt too malty... they're malty beers.
if you're really concerned you can omit the melanoiden.
I've never used anything darker than c-60/caramunich-III in an altbier but from what I remember about c-80 i bet it'll be fine.
I usually use a Perle/tettnang combo for that floral/perfume character but spalt is a nice spicy hop that should be great in this.
shoot for at least 35 IBU to balance out all that crystal & don't be afraid to make multiple late additions for layers of hop flavor. an alt is one of the very few German styles where a little hop character is acceptable.

I second Perle/Tettnang....you should also try Strisslespalt anywhere between 10 min and flameout...results will amaze you

 

[JKaranka]

Less melanoiden and crystal but add a bit of carafa to compensate for the colour. They are sort of malty and bitter, but not too sweet. As above, a decent IBU and some hop flavour go hand in hand with alts. (To be fair, I often see them as a darker, German type of special bitter. Fairly similar bitterness with some malt backbone type thing.)

 

[cyberbackpacker]

I agree on cutting back on the crystal. For hops I'd substitute some Hallertau Tradition for some of the Spalt for a Spalt/tradition blend-- you'll thank me!

 

[Steveruch]

I used K-97 yeast on my last alt and was happy with the results.