How to NOT make an Alt Bier !

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HOME BREW RECIPE:
Title: NWSBB: AltBier 3.5gal
Author: NorthWest Small Batch Brewing

Brew Method: BIAB
Style Name: Altbier
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.046
Final Gravity: 1.008
ABV (standard): 5.01%
IBU (tinseth): 13.22
SRM (morey): 14.94

FERMENTABLES:
4.65 lb - Domestic 2-Row (75%)
1.17 lb - American Munich (18%)
2.6 oz - Black Malt (2%)
0.35 lb - Flaked Oats (5%)

HOPS:
0.5 oz - Spalt, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 13.22

OTHER INGREDIENTS:
1 each - Yeast Nutrient, Type: Other, Use: Primary
1 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
1 each - Campden Tablets, Type: Water Agt, Use: Other

YEAST:
Fermentis / Safale - German Ale Yeast K-97
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: High
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.7 Volumes

MASH GUIDELINES:
1) Steeping, Start Temp: 147 F, Target Temp: 147 F, Time: 60 min,

NOTES:
K97 will attenuate well 80%+ for this style of beer.
Also the lower mash temp is a must to get a dry beer consistent with this style

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