Hi All,
So, I had this idea for something like a beefed-up supper alt (German Barleywine, I couldn't think of a style to fit this?). I have been wanting to use some German hops and malts for a long time, and since Winter is almost here, I thought this might taste good in January. Please look at my recipe and tell me if it is a good idea, I was planning on using WLP037 Düsseldorf Alt, but am worried about what I have read on its attenuation, will that be a problem for me. Also, I have never used any of these hops, so what can I expect from them in this recipe?
Winter is Coming--German Barleywine
Fermentable
2.5 Gallons
4lb Best Malz Pilsner
4lb Best Malz Munich
1lb German Vienna
Hops
Magnum 60 min. .5 oz 15.2AA
Opal 20 Min. .5oz 6.0AA
Perle 10 Min .5 oz 5.2AA
Saphir 5 Min. .5oz 4.0AA
.5 oz of Opal and Perle at Flameout
WLP036 Düsseldorf Alt
1.086 O.G. Assuming 70% efficiency
55IBU