maybe i will go a different route and try a sticke alt...cold fermented ale that's then lagered, and stronger more hopper version of altbier.
OG of 1.056 ,IBU 50 (magnum and spalt), 16 SRM, 5.5% abv.
damn-now I'm thirsty
edit: found this recipe and write up...looks pretty dang good as is-i'd use wlp029 kolsch.
http://byo.com/malt/item/1205-old-world-altSly Fox Altbier
(5 gallons, all grain)
OG= 1.052 FG= 1.010 to 1.012
IBU= 30 to 40 SRM= 15 to 18
Ingredients
6 lbs. German pilsner malt
2 lbs. German Munich or Vienna malt
1.25 lbs. Weyermann CaraMunich III or crystal malt (60° Lovibond)
1 to 3 oz. Weyermann Carafa III or black patent malt
6.4 AAU German Spalt hops (1.25 oz. of 5.5% alpha acid) for 80 minutes
1.5 AAU Saaz or Liberty hops (0.5 oz. of 3.1% alpha acid) for 20 minutes
3.1 AAU Saaz or Liberty hops (1 oz. of 3.1% alpha acid) for 5 minutes
Starter of alt yeast (Wyeast 1007 or White Labs WLP036)