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Amber Hybrid Beer - Düsseldorf Altbier (BJCP 2008)




Top 10 Düsseldorf Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Alaskan Amber Clone
11 gal 5.25% 22.58 1.053 1.013
All Grain 6484
Altbier Sticke (Old Secret Ale)
5.5 gal 7.28% 26.72 1.081 1.026
BIAB 3944
Shumacher Alt clone
5.8 gal 4.82% 44.16 1.048 1.011
All Grain 3068
Oktoberfest style ale
5.5 gal 5.16% 23.73 1.053 1.014
All Grain 2971
Altbier 2
5 gal 4.51% 57.71 1.050 1.016
All Grain 2961
Schnickelfritz
5.5 gal 4.96% 30.77 1.050 1.013
BIAB 2858
Dusseldorf Alt Bier
13.5 gal 6.49% 40.84 1.061 1.011
All Grain 2572
Uerige Alt
22 L 4.76% 52.16 1.048 1.012
All Grain 2209
Pumpernickel Doppelsticke
5 gal 8.89% 0 1.090 1.023
All Grain 2208
Dusseldorf Alt
5.5 gal 4.73% 46.85 1.053 1.017
All Grain 1961

Newest Düsseldorf Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Düsseldorf Altbier (MTD)
7.25 gal 5.36% 43.52 1.050 1.009
All Grain 71
Sailor Altbier
250 L 5.05% 29.73 1.048 1.009
All Grain 16
Foundation 4 - Zum Uerige Alt
130 L 4.43% 45.62 1.048 1.015
All Grain 51
Schumacher Altbier Klone
10 L 4.76% 37.29 1.048 1.012
All Grain 88
Düsseldorfer Altbier ala Füchschen
12 L 4.81% 32.16 1.046 1.009
All Grain 281
FALltBier
5.5 gal 5.24% 40.02 1.052 1.012
All Grain 97
Alternative to Capitalism
5.5 gal 4.92% 44.4 1.048 1.011
All Grain 130
Swill's Alt #3
5 gal 4.92% 44.02 1.049 1.012
BIAB 138
Good Times Altbier
5.5 gal 5.2% 45.57 1.054 1.015
All Grain 130
Alt
300 L 5.63% 33.84 1.052 1.009
All Grain 176

Fermentables Used In Düsseldorf Altbier (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 65 German Grain base malt 1.6°L
38 64% 20% - 97%
Munich - Light 10L 60 Grain specialty malt 10°L
33 29% 4% - 92%
Munich Dark 20L 30 Grain specialty malt 20°L
34 22% 5% - 93%
German - Carafa II 28 German Grain roasted malt 425°L
32 2% 1% - 3%
German - CaraMunich I 23 German Grain crystal malt 39°L
34 6% 2% - 22%
German - CaraMunich II 21 German Grain crystal malt 46°L
34 5% 2% - 12%
Aromatic Malt 21 Grain specialty malt 20°L
35 7% 2% - 12%
US - Pale 2-Row 18 US Grain base malt 1.8°L
37 59% 3% - 86%
German - CaraMunich III 17 German Grain crystal malt 57°L
34 5% 2% - 10%
American - Chocolate 15 American Grain roasted malt 350°L
29 2% 1% - 3%

Hops Used In Düsseldorf Altbier (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 51 4.5 34% 8% - 75%
Spalt 38 4.5 41% 1% - 100%
Magnum 35 15 46% 9% - 100%
Saaz 29 3.5 30% 5% - 60%
Perle 24 8.2 37% 3% - 100%
Hallertau Mittelfruh 19 3.75 38% 13% - 80%
Hallertau Hersbrucker 16 4 37% 5% - 100%
Northern Brewer 10 7.8 30% 3% - 61%
Cascade 5 7 30% 11% - 60%
Mount Hood 5 4.8 25% 13% - 50%

Steeping Grains Used In Düsseldorf Altbier (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - CaraMunich III 4 German Grain crystal malt 57°L
34 51% 23% - 83%
German - Carafa II 3 German Grain roasted malt 425°L
32 18% 15% - 20%
American - Chocolate 2 American Grain roasted malt 350°L
29 39% 5% - 73%
German - Melanoidin 2 German Grain roasted malt 25°L
37 24% 14% - 33%

Yeasts Used In Düsseldorf Altbier (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - German Ale 1007 45 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Dusseldorf Alt Yeast WLP036 37 White Labs Ale Medium Medium 68.5% 65°F 72°F
White Labs - German Ale/ Kölsch Yeast WLP029 12 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 11 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - Kölsch 2565 10 Wyeast Ale 0.1 Low 75% 56°F 70°F
Fermentis - Safale - American Ale Yeast US-05 9 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 4 Lallemand Ales Medium Medium 75% 59°F 72°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
Imperial Yeast - G02 Kaiser 3 Imperial Yeast German Ale Low 73% 55°F 65°F

Other Ingredients Used In Düsseldorf Altbier (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 20 Fining Boil 76% 16% - 100%
Gypsum 17 Water Agt Mash 18% 0% - 100%
Whirlfloc 12 Water Agt Boil 66% 0% - 100%
Baking Soda 9 Water Agt Mash 17% 0% - 50%
Calcium Chloride (dihydrate) 8 Water Agt Mash 14% 0% - 50%
Calcium Chloride (dihydrate) 8 Water Agt Mash 39% 0% - 100%
Lactic acid 8 Water Agt Mash 68% 9% - 100%
Chalk 7 Water Agt Mash 14% 0% - 58%
Calcium Chloride (anhydrous) 3 Water Agt Mash 39% 0% - 67%
Epsom Salt 3 Water Agt Mash 11% 4% - 22%

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