Hey Altbier, I saw your post and thought I would jump the gun and start the thread for you, because your issue with a "too light" Alt piqued my interest. I had a quick look this morning in my german homebrewing books and found a simple recipe for an Alt in one of the older books, which calls for a 4:1 ratio "dark malt" to "light malt". The question is of course, what exactly do they mean with "dark malt"....? I am very surprised that you ended up with an SRM of only 10 using Weyerman Munich II. I wouldn't necessarily call it a "dark" malt, but I would think it should should give you something around 13-15 (recipe calc even says ~17). I think about the only way you will be able to darken up the beer without using Cara... malts is by decoction. Not sure how good your german is, but this post by Malte over on Hobbybrauer.de is pretty interesting: source: http://hobbybrauer.de/modules.php?name=eBoard&file=viewthread&tid=2759 (bolded text *roughly* traslated = "traditionally, an Alt beer is of course a decoction beer") Unfortunately, I am in the wrong part of Germany to get my hands on many different Alt beers, but I do find Füchsen very good (Diebels I find rather average).