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Amber Hybrid Beer - North German Altbier (BJCP 2008)




Top 10 North German Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Long Trail Ale Clone
2.5 gal 5.73% 28.06 1.058 1.015
BIAB 4789
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 3383
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 3119
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 2793
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 2513
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 2492
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 2454
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 2438
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 2387
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 2020

Newest North German Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Brewdolph
800 L 5.71% 11.81 1.059 1.016
All Grain 15
ALT.BEER.RECIPE
5.2 gal 5.11% 34.91 1.052 1.013
All Grain 27
Wilde Hogge Amber Ale klōn
6 gal 5.48% 31.16 1.051 1.009
All Grain 72
Altbier
5.75 gal 6.07% 27.18 1.058 1.012
BIAB 78
Malt Miller Kolsch
24 L 5.18% 18.52 1.048 1.009
All Grain 50
Golden-West Common
5.5 gal 4.48% 36.81 1.050 1.016
All Grain 58
Das alte Bier
5.5 gal 6.1% 37 1.056 1.010
All Grain 78
A_PF
230 L 5.19% 32.93 1.051 1.012
All Grain 54
Foxtoberfest Ale
164 L 4.88% 38.38 1.048 1.011
All Grain 66
Ill Mannered Alt
3 gal 5.59% 39.77 1.055 1.013
BIAB 131

Fermentables Used In North German Altbier (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 41 Grain specialty malt 10°L
33 25% 5% - 93%
German - Pilsner 40 German Grain base malt 1.6°L
38 62% 11% - 100%
US - Pale 2-Row 35 US Grain base malt 1.8°L
37 60% 27% - 89%
Munich Dark 20L 33 Grain specialty malt 20°L
34 23% 5% - 100%
German - Vienna 22 German Grain base malt 4°L
37 30% 5% - 80%
German - Carafa II 16 German Grain roasted malt 425°L
32 2% 2% - 5%
American - Caramel / Crystal 120L 13 American Grain crystal malt 120°L
33 7% 0% - 10%
American - Pilsner 13 American Grain base malt 1.8°L
37 56% 22% - 100%
German - CaraMunich I 13 German Grain crystal malt 39°L
34 5% 2% - 12%
American - Chocolate 13 American Grain roasted malt 350°L
29 3% 1% - 11%

Hops Used In North German Altbier (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 28 7 35% 13% - 100%
Magnum 25 15 66% 17% - 100%
Perle 21 8.2 35% 10% - 67%
Saaz 20 3.5 42% 8% - 77%
Tettnanger 16 4.5 42% 20% - 100%
Hallertau Mittelfruh 15 3.75 40% 20% - 100%
Domestic Hallertau 14 3.9 40% 10% - 100%
Hallertau Hersbrucker 13 4 38% 8% - 100%
Spalt 11 4.5 48% 21% - 100%
Northern Brewer 10 7.8 31% 7% - 57%

Steeping Grains Used In North German Altbier (BJCP 2008) 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%
Caramel / Crystal 60L 2 Grain crystal malt 60°L
34 50% 25% - 75%
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%
Munich 2 Grain specialty malt 6°L
37 74% 74% - 74%

Yeasts Used In North German Altbier (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - German Ale 1007 26 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - American Ale Yeast US-05 20 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 17 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - English Ale Yeast S-04 12 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Dusseldorf Alt Yeast WLP036 11 White Labs Ale Medium Medium 68.5% 65°F 72°F
Fermentis - Safale - German Ale Yeast K-97 8 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 3 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 20 Water Agt Mash 72% 1% - 100%
Gypsum 16 Water Agt Mash 13% 0% - 45%
Irish Moss 15 Fining Mash 82% 16% - 100%
Calcium Chloride (dihydrate) 12 Water Agt Mash 30% 0% - 100%
Epsom Salt 9 Water Agt Mash 10% 0% - 25%
Baking Soda 8 Water Agt Mash 15% 0% - 35%
Lactic acid 7 Water Agt Mash 77% 16% - 99%
Calcium Chloride (anhydrous) 5 Water Agt Mash 9% 0% - 35%
Chalk 5 Water Agt Mash 39% 1% - 57%
Yeast Nutrient 3 Other Mash 49% 0% - 80%

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