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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 5559
Altbier 2
5.5 gal 5.14% 35.3 1.052 1.013
All Grain 3783
Sleigh'r Clone (double alt)
5 gal 7.2% 66.18 1.068 1.013
All Grain 3300
Alt Bier northern German style
5.5 gal 5.07% 41.25 1.050 1.011
All Grain 2847
Birra Vecchia - Altbier
28 L 5.48% 33.8 1.050 1.008
All Grain 2741
Herring Flight II
5.5 gal 5.04% 34.57 1.051 1.013
extract 2693
Alt - Who Goes There
23 L 5.13% 24.51 1.050 1.010
BIAB 2620
Altbier-Tabarnak 2e essaie
18.5 L 5.06% 42.17 1.056 1.017
All Grain 2604
alt
1 gal 4.69% 35.73 1.048 1.012
All Grain 2185
Dusseldorf - II
22.5 L 5.97% 49.16 1.051 1.006
BIAB 1885

Newest Altbier Recipes

Title Size ABV IBU OG FG Color Method Views
Bandymas Nr. 77
22 L 5.7% 27.52 1.065 1.022
All Grain 17
There goes my Hero v2
6.5 gal 5.48% 38.44 1.053 1.012
All Grain 20
Altbier
30 L 5.16% 26.28 1.049 1.009
All Grain 30
Not so Altbier
10 L 5.5% 49.42 1.055 1.013
All Grain 15
1 Gal Dornbusch - Sticke Alt
1.25 gal 6.35% 48.49 1.062 1.015
All Grain 38
New Alt 1.01
6 gal 4.83% 38.86 1.049 1.012
All Grain 28
105.7 The Peak Altbier
65 gal 4.44% 34.06 1.047 1.013
All Grain 37
Alt Bier- grupo 4
16 L 6.57% 0 1.067 1.017
All Grain 30
Alt Pig
310 gal 5.35% 29.79 1.054 1.014
All Grain 34
Altstadt Alt
23 L 5.08% 30.14 1.050 1.011
All Grain 130

Fermentables Used In Altbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 196 Grain specialty malt 10°L
33 33% 2% - 100%
German - Pilsner 184 German Grain base malt 1.6°L
38 59% 8% - 99%
German - Carafa II 95 German Grain roasted malt 425°L
32 2% 1% - 11%
Munich Dark 20L 89 Grain specialty malt 20°L
34 23% 2% - 100%
German - CaraMunich II 74 German Grain crystal malt 46°L
34 6% 2% - 21%
German - CaraMunich I 71 German Grain crystal malt 39°L
34 7% 2% - 40%
German - Vienna 62 German Grain base malt 4°L
37 20% 4% - 56%
Munich 59 Grain specialty malt 6°L
37 28% 1% - 85%
German - CaraMunich III 57 German Grain crystal malt 57°L
34 5% 2% - 18%
American - Pilsner 52 American Grain base malt 1.8°L
37 54% 14% - 98%

Hops Used In Altbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 147 15 46% 5% - 100%
Tettnanger 131 4.5 39% 6% - 100%
Spalt 95 4.5 38% 6% - 100%
Hallertau Mittelfruh 78 3.75 35% 8% - 100%
Saaz 76 3.5 34% 10% - 79%
Perle 76 8.2 39% 7% - 100%
Northern Brewer 33 7.8 43% 16% - 100%
Hallertau Hersbrucker 27 4 38% 15% - 75%
Domestic Hallertau 27 3.9 38% 6% - 100%
Cascade 20 7 39% 17% - 83%

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%
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 44% 40% - 50%
German - CaraMunich II 4 German Grain crystal malt 46°L
34 100% 100% - 100%
German - Carafa III 3 German Grain roasted malt 535°L
32 9% 2% - 15%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 44% 40% - 50%
Aromatic Malt 2 Grain specialty malt 20°L
35 33% 8% - 57%
Caramel / Crystal 60L 2 Grain crystal malt 60°L
34 80% 60% - 100%
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 102 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - German Ale Yeast K-97 85 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Dusseldorf Alt Yeast WLP036 66 White Labs Ale Medium Medium 68.5% 65°F 72°F
White Labs - German Ale/ Kölsch Yeast WLP029 41 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 40 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Saflager - German Lager Yeast W-34/70 23 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Imperial Yeast - G02 Kaiser 20 Imperial Yeast German Ale Low 73% 55°F 65°F
Wyeast - Kölsch 2565 19 Wyeast Ale 0.1 Low 75% 56°F 70°F
Danstar - Nottingham Ale Yeast 12 Danstar Ale Med-High High 77% 57°F 70°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 11 Lallemand Ales Medium Medium 75% 59°F 72°F

Other Ingredients Used In Altbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 117 Water Agt Mash 17% 0% - 100%
Whirlfloc 69 Fining Boil 63% 1% - 100%
Lactic acid 52 Water Agt Mash 74% 0% - 100%
Calcium Chloride (dihydrate) 51 Water Agt Mash 13% 0% - 100%
Epsom Salt 46 Water Agt Mash 7% 0% - 33%
Baking Soda 40 Water Agt Mash 11% 0% - 99%
Irish Moss 28 Fining Boil 69% 11% - 100%
Calcium Chloride (dihydrate) 27 Water Agt Mash 13% 0% - 57%
Calcium Chloride (anhydrous) 27 Water Agt Mash 14% 0% - 50%
Phosphoric acid 23 Water Agt Mash 66% 0% - 100%

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