Amber Bitter European Lager - Altbier

A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases wi

Flavor Profile: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (espe

Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditi

BJCP Style Guide

Top 10 Altbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Long Trail Ale Clone	8.57 gal	4.61%	15.01	1.046	1.011		All Grain	6787
Altbier 2	5.5 gal	5.14%	35.3	1.052	1.013		All Grain	4818
Sleigh'r Clone (double alt)	5 gal	7.2%	66.18	1.068	1.013		All Grain	4234
Bolten Ur-Alt Clone	21 L	4.84%	32.21	1.048	1.011		All Grain	4168
Alt Bier northern German style	5.5 gal	5.07%	41.25	1.050	1.011		All Grain	3709
Birra Vecchia - Altbier	28 L	5.48%	33.8	1.050	1.008		All Grain	3428
Alt - Who Goes There	23 L	5.13%	24.51	1.050	1.010		BIAB	3348
Altbier-Tabarnak 2e essaie	18.5 L	5.06%	42.17	1.056	1.017		All Grain	3337
Herring Flight II	5.5 gal	5.04%	34.57	1.051	1.013		extract	3304
Alt	5.7 gal	5.44%	38.5	1.052	1.011		All Grain	3027

Newest Altbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Double Decoction Altbier	5.5 gal	4.76%	22.04	1.045	1.009		All Grain	35
FYB X TCBC Alt Nouveau Syracuse	217 gal	5.22%	25.36	1.053	1.013		All Grain	43
Jerod's Altbier	5.5 gal	4.77%	29.94	1.045	1.009		All Grain	47
Session Alt Bier	23 L	3.79%	37.19	1.035	1.006		BIAB	45
Altbier	3.5 gal	3.8%	22.53	1.045	1.016		extract	39
Trailhead Amber Ale	5.15 gal	4.92%	34.85	1.050	1.012		extract	58
Newest Alt	5 gal	7.18%	38.74	1.067	1.013		All Grain	74
Zum Uerige Altbier 26	10.5 gal	4.55%	48.43	1.046	1.011		All Grain	74
Gamla rökarn	22 L	5.2%	37.6	1.049	1.009		All Grain	117
Altbier v5.0a	5.5 gal	5.49%	36.52	1.054	1.012		All Grain	70

Fermentables Used In Altbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	220		Grain	specialty malt	10°L	33	33%	2% - 100%
German - Pilsner	207	German	Grain	base malt	1.6°L	38	59%	8% - 100%
German - Carafa II	110	German	Grain	roasted malt	425°L	32	2%	1% - 11%
German - CaraMunich I	94	German	Grain	crystal malt	39°L	34	7%	2% - 40%
Munich Dark 20L	91		Grain	specialty malt	20°L	34	24%	2% - 100%
German - CaraMunich II	80	German	Grain	crystal malt	46°L	34	5%	2% - 21%
Munich	72		Grain	specialty malt	6°L	37	27%	1% - 100%
German - CaraMunich III	68	German	Grain	crystal malt	57°L	34	6%	2% - 18%
German - Vienna	68	German	Grain	base malt	4°L	37	19%	2% - 56%
American - Pilsner	61	American	Grain	base malt	1.8°L	37	53%	14% - 98%

Hops Used In Altbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Tettnanger	172	4.5	39%	6% - 100%
Magnum	170	15	45%	5% - 100%
Spalt	113	4.5	38%	6% - 100%
Hallertau Mittelfruh	99	3.75	36%	2% - 100%
Perle	92	8.2	37%	7% - 100%
Saaz	87	3.5	35%	10% - 100%
Northern Brewer	38	7.8	43%	16% - 100%
Hallertau Hersbrucker	29	4	38%	14% - 75%
Domestic Hallertau	27	3.9	38%	6% - 100%
Cascade	24	7	40%	14% - 86%

Steeping Grains Used In Altbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	7	American	Grain	roasted malt	350°L	29	15%	4% - 33%
Special B	4		Grain	crystal malt	115°L	34	44%	40% - 50%
German - CaraMunich I	4	German	Grain	crystal malt	39°L	34	38%	20% - 50%
German - CaraMunich II	4	German	Grain	crystal malt	46°L	34	100%	100% - 100%
Aromatic Malt	3		Grain	specialty malt	20°L	35	48%	8% - 80%
Caramel / Crystal 60L	3		Grain	crystal malt	60°L	34	87%	60% - 100%
German - Carafa III	3	German	Grain	roasted malt	535°L	32	9%	2% - 15%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	26%	8% - 44%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	70%	40% - 100%
Belgian - CaraMunich	2	Belgian	Grain	crystal malt	50°L	33	40%	40% - 40%

Yeasts Used In Altbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - German Ale 1007	128	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	113	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Dusseldorf Alt Yeast WLP036	81	White Labs	Ale	Medium	Medium	68.5%	65°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	49	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	45	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	27	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Imperial Yeast - G02 Kaiser	24	Imperial Yeast	German Ale		Low	73%	55°F	65°F
Wyeast - Kölsch 2565	21	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST	16	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Danstar - Nottingham Ale Yeast	12	Danstar	Ale	Med-High	High	77%	57°F	70°F

Other Ingredients Used In Altbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	159	Water Agt	Mash	16%	0% - 100%
Whirlfloc	92	Water Agt	Boil	61%	1% - 100%
Calcium Chloride (dihydrate)	76	Water Agt	Mash	15%	0% - 100%
Epsom Salt	71	Water Agt	Mash	7%	0% - 50%
Lactic acid	70	Water Agt	Mash	70%	0% - 100%
Baking Soda	56	Water Agt	Mash	10%	0% - 99%
Calcium Chloride (anhydrous)	35	Water Agt	Mash	16%	0% - 100%
Irish Moss	34	Fining	Boil	69%	5% - 100%
Yeast Nutrient	33	Other	Mash	31%	0% - 100%
Chalk	30	Water Agt	Mash	12%	0% - 58%

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