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Amber Hybrid Beer - North German Altbier



Top 10 North German Altbier Recipes

Title Size ABV IBU OG FG Color Method Views
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 1860
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 1808
Long Trail Ale Clone
2.5 gal 5.73% 28.06 1.058 1.015
BIAB 1670
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 1657
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 1596
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 1533
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 1509
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 1386
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 1320
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 1230

Newest North German Altbier Recipes

Title Size ABV IBU OG FG Color Method Views
Red Ale
5 gal 7% 51.96 1.071 1.018
BIAB 17
Alaskan Amber Upgraded
12 gal 5.06% 49.99 1.051 1.012
All Grain 11
Mystic Copper Ale
5.5 gal 6.16% 32.66 1.057 1.010
All Grain 4
Northern German Altbier
21 L 5.12% 25.75 1.051 1.012
All Grain 21
Amber Ale -Fat Tire
5 gal 5.41% 0 1.055 1.014
All Grain 28
Octoberfest
2 gal 5.79% 23.34 1.056 1.011
BIAB 27
Napoleon Dynabier
5.5 gal 5.46% 42.48 1.055 1.013
All Grain 23
Beer
5 gal 6.11% 34.88 1.062 1.016
extract 60
ALT-ernate Reality
5 gal 4.51% 37.77 1.049 1.015
All Grain 40
Gameday Alt
5.5 gal 4.46% 38.48 1.049 1.015
All Grain 30

Fermentables Used In North German Altbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 35 German Grain base malt 1.6°L
38 62% 11% - 100%
German - Munich Light 29 German Grain base malt 6°L
37 24% 5% - 93%
German - Vienna 22 German Grain base malt 4°L
37 31% 5% - 80%
German - Munich Dark 22 German Grain base malt 15.5°L
37 25% 5% - 100%
American - Pale 2-Row 19 American Grain base malt 1.8°L
37 67% 29% - 89%
German - CaraMunich I 12 German Grain crystal malt 39°L
34 6% 2% - 12%
German - Carafa II 12 German Grain roasted malt 425°L
32 3% 2% - 5%
American - Caramel / Crystal 120L 12 American Grain crystal malt 120°L
33 6% 0% - 9%
German - CaraMunich II 11 German Grain crystal malt 46°L
34 5% 2% - 15%
American - Chocolate 11 American Grain roasted malt 350°L
29 3% 1% - 11%

Hops Used In North German Altbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 22 15 66% 8% - 100%
Perle 19 8.2 37% 10% - 100%
Saaz 17 3.5 44% 14% - 77%
Cascade 15 7 29% 17% - 50%
Tettnanger 13 4.5 36% 20% - 100%
Hallertau Hersbrucker 11 4 35% 14% - 80%
Hallertau Mittelfruh 10 3.75 41% 23% - 100%
Domestic Hallertau 10 3.9 42% 10% - 100%
Spalt 9 4.5 46% 21% - 100%
Willamette 7 4.5 27% 16% - 50%

Steeping Grains Used In North German Altbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - CaraMunich II 3 German Grain crystal malt 46°L
34 100% 100% - 100%
American - Black Malt 2 American Grain roasted malt 500°L
28 7% 7% - 7%
American - Chocolate 2 American Grain roasted malt 350°L
29 25% 25% - 25%
German - Melanoidin 2 German Grain roasted malt 25°L
37 19% 19% - 19%
Belgian - Munich 2 Belgian Grain base malt 6°L
38 74% 74% - 74%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 50% 25% - 75%
United Kingdom - Crystal 60L 1 United Kingdom Grain crystal malt 60°L
34 95% 95% - 95%
American - Caramel / Crystal 120L 1 American Grain crystal malt 120°L
33 100% 100% - 100%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 75% 75% - 75%
German - CaraMunich III 1 German Grain crystal malt 57°L
34 50% 50% - 50%

Yeasts Used In North German Altbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - German Ale 1007 23 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 16 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - American Ale Yeast US-05 12 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Dusseldorf Alt Yeast WLP036 10 White Labs Ale Medium Medium 68.5% 65°F 72°F
Fermentis - Safale - English Ale Yeast S-04 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 4 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safbrew - General/Belgian Yeast S-33 3 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - German Ale II WLP003 2 White Labs Ale Medium Medium 76.5% 65°F 70°F
Wyeast - Munich Lager 2308 2 Wyeast Lager 0.09 Medium 72% 48°F 56°F

Other Ingredients Used In North German Altbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 13 Fining Boil 68% 1% - 100%
Irish Moss 12 Fining Boil 90% 25% - 100%
Gypsum 6 Water Agt Mash 19% 0% - 47%
Epsom Salt 4 Water Agt Mash 14% 0% - 25%
Baking Soda 3 Water Agt Mash 17% 0% - 26%
Chalk 3 Water Agt Mash 34% 1% - 53%
DSM - Brewers Clarex 2 Fining Primary 92% 92% - 92%
Calcium Chloride (dihydrate) 2 Water Agt Mash 32% 32% - 33%
Lactic acid 2 Water Agt Mash 85% 74% - 95%
Calcium Chloride (dihydrate) 2 Water Agt Mash 27% 0% - 55%

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