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Based on recipe from the book "Altbier: History, Breiwng Techniques, Recipes by Horst D. Dornbusch"
Mash: 149°F For 75 Minutes (70% Mash Eff)
Bestmalz Pilsen Malt (2°L)
Add 4.07 lbs to the mash tun
+ 1.019 SG / 38% of grist
Bestmalz Munich Malt (8.1°L)
Add 3.75 lbs to the mash tun
+ 1.018 SG / 35% of grist
Bestmalz Vienna Malt (4.3°L)
Add 2.14 lbs to the mash tun
+ 1.010 SG / 20% of grist
Weyermann CaraMunich Type 3 (55°L)
Add 8.57 oz to the mash tun
+ 1.002 SG / 5% of grist
Weyermann Carafa Special Type 3 (550°L)
Add 3.21 oz to the mash tun
+ 1.001 SG / 1.9% of grist
Kettle 60 Minute Boil
Perle (DE)
Boil 0.73 oz of 8.3% AAU pellets for 60 minutes
+22 IBU
Hallertau Mittelfrüh (DE)
Boil 0.9 oz of 5.1% AAU pellets for 10 minutes
+6 IBU
Tettnanger (DE)
Add 1 oz of 4.8% AAU pellets at flameout
Fermentor
Wyeast 1007 German Ale
Pitch 2 packs into 60°F wort