Need Advice and Critique for My Alt

[Jtc2811]

Ok, so i came up with the idea of taking the aggressive hop profile of an IPA and applying it to the German Altbier style of brewing. I have been tinkering with this for a while, and it has kind of morphed into an Imperial Alt.

The key here is that I want to use German hops, mostly German steeping grains, and Munich Extract. I have not yet decided on a yeast, but I was thinking either S-05 or Pacman, as I have both.

Here's the rundown:

Imperial Alt
OG: 1.071
Target FG: 1.015
IBU: 78
SRM: 15

Boil Time: 80 Min

Fermentables:
6# Munich LME - 3# at the beginning of the boil, 3# late addition
1# Amber DME
1# Wheat DME (to back the malt profile)
1# Honey, late addition

Steeping Grains:
0.50# CaraAmber
0.25# CaraMunich II
0.25# Melanoidin/ Aromatic Malt
0.15# CaraFoam
0.15# Carafa II

Hops/Other:
2 oz Perle 7.5% (80 min)
1 oz Perle 7.5% (40 min)
1 oz Spalt 4.9% (10 min)
1 oz Spalt 4.9% (0 min)
1 oz Spalt 4.9% (Dry Hop in secondary 1 week)
Irish Moss

Yeast: Undecided

Any pointers and opinions are welcome!

 

[Daedalus]

Wow, an altbier on steroids! I can't really comment on the hops but I recently brewed an altbier and this is what my grain bill looked like:

% LB OZ Malt or Fermentable ppg °L
73% 6 0 Briess Munich Liquid Extract 35 15 ~
12% 1 0 German Dark Munich Malt 34 8 ~
6% 0 8 Cara-Pils/Dextrine 33 2 ~
6% 0 8 Caramunich I 30 33 ~
3% 0 4 Dehusked Carafa I 28 330 ~

Approx ABV is 5.5%.

For yeast I went with the Wyeast 1007. Alts are the "old" style of german brewing meaning an ale yeast. They are now brewed like lagers from what I understand. From what I read, the 1007 yeast is kind of a hybrid yeast that can be used at lower temperatures to get different results. Mine'll be fremented at room temp but I'll chill it before kegging to see if that helps the flavor profile at all.

Here are my hops:

use time oz variety form aa
boil 60 mins 2.0 Hallertau pellet 3.1
boil 5 mins 1.0 German Tradition pellet 5.3

Puts me at about 30 IBUs.