Use the best Euro hop for bittering, traditionally Spalt though.
No flavour or aroma hopping needed.
Enough Carafa for 35 EBC
Mash hot and long with 1007, mash not as hot but as long with 1338.
Ferm as cool as yeast will allow and lager for as long as you care.
At best cool from a wooden keg in 250ml cylindrical glasses and served up with beef tartar open sandwiches.
big d, here is my latest recipe for Arafat Alt. 75% efficiency. This was a 25 litre batch at the end of the boil. Also I used JW Trad Ale as I had no pils malt. Substitute pils if you have it.
Amount Item Type % or IBU
2.20 kg Weyermann Munich I (15.8 EBC) Grain 38.5 %
2.20 kg Weyermann Munich II (23.6 EBC) Grain 38.5 %
1.00 kg JWM Traditional Ale Malt (5.9 EBC) Grain 17.5 %
0.25 kg Weyermann Caramunich II (124.1 EBC) Grain 4.4 %
0.06 kg TF Pale Chocolate Malt (500.4 EBC) Grain 1.1 %
65.00 gm Spalter [6.30%] (60 min) Hops 49.0 IBU
20.00 gm Spalter [6.30%] (15 min) Hops 4.0 IBU
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
This is quite bitter so I would start at 40 IBU's and adjust from your own tastes.
I have several more recipes if you are interested.
tdh, great photos mate, gunna crack an Alt right now!