Amber Hybrid Beer - Düsseldorf Altbier (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

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 6960
Altbier Sticke (Old Secret Ale)
5.5 gal 7.28% 26.72 1.081 1.026
BIAB 4229
Shumacher Alt clone
5.8 gal 4.82% 44.16 1.048 1.011
All Grain 3674
Schnickelfritz
5.5 gal 4.96% 30.77 1.050 1.013
BIAB 3405
Altbier 2
5 gal 4.51% 57.71 1.050 1.016
All Grain 3360
Oktoberfest style ale
5.5 gal 5.16% 23.73 1.053 1.014
All Grain 3234
Dusseldorf Alt Bier
13.5 gal 6.49% 40.84 1.061 1.011
All Grain 3059
Uerige Alt
22 L 4.76% 52.16 1.048 1.012
All Grain 2579
Pumpernickel Doppelsticke
5 gal 8.89% 0 1.090 1.023
All Grain 2437
Dusseldorf Alt
5.5 gal 4.73% 46.85 1.053 1.017
All Grain 2270

Newest Düsseldorf Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Alt5
21 L 4.86% 42.81 1.052 1.015
All Grain 33
Düsseldorf Altbier
10 gal 5.16% 41.12 1.048 1.009
All Grain 65
Heavy Handed Sticke Altbier
120 gal 5.94% 66.12 1.060 1.015
All Grain 68
Dusseldorf Sticke Altbier
10 gal 6.97% 33.54 1.058 1.006
All Grain 64
Dusseldorf Sticke Altbier
10 gal 5.89% 35.78 1.054 1.010
All Grain 93
Total Eclipse Of The Alt (29)
5.5 gal 5.2% 36.67 1.057 1.017
All Grain 144
Awesome Recipe
18 L 5.48% 44.04 1.060 1.018
All Grain 188
Awesome Recipe
30 L 5.04% 40.28 1.047 1.009
All Grain 127
ALTernate Reality Dusseldorf Altbier (22)
5.5 gal 5.45% 35.2 1.050 1.008
All Grain 159
Nue Alt
5.5 gal 4.58% 41.58 1.049 1.014
All Grain 89

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 64 German Grain base malt 1.6°L
38 65% 20% - 97%
Munich - Light 10L 61 Grain specialty malt 10°L
33 29% 4% - 92%
German - Carafa II 31 German Grain roasted malt 425°L
32 2% 1% - 3%
Munich Dark 20L 31 Grain specialty malt 20°L
34 22% 5% - 93%
German - CaraMunich I 26 German Grain crystal malt 39°L
34 5% 2% - 22%
German - CaraMunich II 23 German Grain crystal malt 46°L
34 5% 2% - 12%
Aromatic Malt 23 Grain specialty malt 20°L
35 7% 2% - 12%
German - CaraMunich III 19 German Grain crystal malt 57°L
34 5% 2% - 10%
US - Pale 2-Row 18 US Grain base malt 1.8°L
37 59% 3% - 86%
German - Vienna 15 German Grain base malt 4°L
37 21% 6% - 67%

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

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 56 4.5 34% 8% - 75%
Spalt 39 4.5 41% 1% - 100%
Magnum 38 15 44% 9% - 100%
Saaz 30 3.5 30% 5% - 60%
Perle 26 8.2 37% 3% - 100%
Hallertau Mittelfruh 21 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%
Domestic Hallertau 5 3.9 29% 20% - 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 38 White Labs Ale Medium Medium 68.5% 65°F 72°F
Fermentis - Safale - German Ale Yeast K-97 14 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 13 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - Kölsch 2565 10 Wyeast Ale 0.1 Low 75% 56°F 70°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST 5 Lallemand Ales Medium Medium 75% 59°F 72°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°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
Gypsum 21 Water Agt Mash 16% 0% - 100%
Irish Moss 21 Fining Boil 74% 16% - 100%
Whirlfloc 12 Water Agt Boil 66% 0% - 100%
Baking Soda 11 Water Agt Mash 13% 0% - 50%
Calcium Chloride (dihydrate) 10 Water Agt Mash 38% 0% - 100%
Chalk 10 Water Agt Mash 12% 0% - 58%
Lactic acid 9 Water Agt Mash 74% 29% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 14% 0% - 50%
Epsom Salt 6 Water Agt Mash 5% 0% - 22%
Calcium Chloride (anhydrous) 5 Water Agt Mash 23% 0% - 67%

Photos