In search of a great Alt

Alt Ale

Style: North German Altbier
Type: Partial mash
Size: 5 gallons
8 oz. Wheat Malt
1½ lbs. American Crystal 60°L
8 oz. Belgian Caramunich
6 lbs. Light DME
1½ oz. Mt. Hood (4.4% AA, 60 minutes)
¼ oz. Tettnanger (4.0% AA, 30 minutes)
? oz. Tettnanger (4.0% AA, 15 minutes)
¼ oz. Tettnanger (aroma)
1 pkg. Liquid German Ale Kolsch Yeast
1 tsp. Irish Moss @ 45 minutes
1¼ cup Light DME primer

OG: 1.068
FG: 1.020
SRM: ~17
IBU: 10
ABV: 6.2%

Boil: 2 gallons 60 minutes SG: 1.170
Mash: 80% efficiency - Bring 2 gallons of water to a boil and turn off heat. Steep grains for 30 minutes Remove grain bag and return to a boil, add Dry malt extract and 1½ oz. Mt. Hood hops to boil. At 30 minutes into boil ad ¼ oz of Tettnanger Hops, at 45 minutes add 1 tsp. of Irish Moss. At 55 minutes into boil turn off heat and steep 6oz. of Tettnanger Hops.
Log: Ferment for 5-7 days room temperature. Add ¼ oz. Tettnanger hops for dry hop at room temperature 10-14 days.
Carbonation: Use 1¼ cup light DME as primer. Let bottles set 1 week at room temp. Chill 1 week before opening.

I've been making this one for about 3 years, it comes out great every time:

6.6 lbs (2 cans) Amber Liquid Malt Extract (LME)
0.3 lbs (5 oz.) Light Dry Malt Extract (DME)
2 lbs Crushed German Vienna Malt 3L
2 lbs Crushed German Light Munich Malt 6L
1 lbs Crushed German Crystal Malt 60L (Caramunich III)
1.5 oz. German Hallertau (1 hour)
0.5 oz. German Hallertau (15 minutes)
1 oz. Tettnang Hop Pellets (3-5 minutes)
1 Irish Moss
150ml German Ale Yeast

1.048 OG

Good stuff!