Hey folks. I wanted to get some thoughts from you all on an Altbier recipe I am working on. I wanted an oktoberfest, but don't have the ability to lager right now. So altbier it is. I'd love to hear tips, and things to consider if you've done one before. First, my recipe...
5.5 gallons
Mashing @ 153 degrees/60 minutes
5lbs Pilsner malt
3lbs Munich malt
2lbs dark munich
12oz Caramunich (I added Caramunich 2 in Beersmith, but I usually make that decision in the brew shop by taste and aroma)
4oz Carapils
1oz Tradition @ 60 min
1oz Hallertauer @ 45 min
Irish Moss @ 10 min
1oz Hallertauer @ 5 min
German Ale Wyeast 1007 (I always use White Labs, but saw that their two German ale yeasts give off sulfur. Is that something to really be worried over?)
I did a little research and this seemed traditionally to style, but then saw Jamil's Cowboy Alt recipe called for caramel malt, which wasn't traditional and wasn't exactly something I was looking for in this beer. But, it's Jamil, right?
Any notes you can give are appreciated.