Altbier recipe advice

[Simon_]

I've had a quick look around for a few Dusseldorf Altbier recipes (1,2,3) and they all seem to follow the same grain bill of Pilsner, Munich I, Aromatic malt and Carafa II (and sometimes Cara Munich). The one grain I'm not sure about is Aromatic malt. The American versions seem to be 20 lovibond while the only product I can find in Ireland is 150 EBC(57L)

Will this much darker Aromatic malt be much different in character than what is intended in the American recipes?

I'm looking at doing something like this except probably dialling back the Aromatic malt 
O.G 1.052
(74%) pale Pilsner malt
(16%) Munich malt
(8%) aromatic malt
(2%) Carafa II malt (mash 2 oz, sparge 2 oz)
(32 g) Magnum pellet hops, 12.9% alpha acid (60 min)
(35 g) Hallertau pellet hops, 3% alpha acid (60 min.)
wlp029

[Pheeel]

I'd probably sub the aromatic for melanoiden

[Leann ull]

I have been on the piss in the Altstadt every 3 years attending a particular trade fair since late 80's another one again this year!
Out of sentimentality rather than true love of the beer I bought a book on Alt biers and tried to clone some.
Spalt hops were the way I went in the end and this is my current grain bill which works.

This is to clone a beer I drink in the Schumacher im Goldenen Kessel.
When I started reading the book I was amazed at the variety of base malt recipes there are for the same style.

[SlugTrap]

I've gone 50/50 pils and Munich, and I've read some recipes that do all Munich as the base.
Lessens your need for Carafa for the colour...

[Jonnycheech]

I'd probably sub the aromatic for melanoiden

Yep Melanoidin will do for Aromatic. It comes in around that colour too.