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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 4269
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 3191
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 2850
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 2571
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 2285
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 2267
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 2224
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 2202
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 2107
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 1864

Newest North German Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
25 L 5.28% 38.65 1.052 1.011
All Grain 2
C Diddy
265.5 gal 4.56% 39.01 1.046 1.012
All Grain 47
Nøgne Ø Rød Jul
20 L 8.78% 60.49 1.089 1.022
All Grain 62
Altbier 3.0
5.5 gal 5.57% 33.62 1.052 1.010
BIAB 39
Haucktoberfest Ale
23 gal 8.79% 14.6 1.089 1.022
All Grain 69
Northern German Alt
3 gal 5.8% 33.93 1.053 1.009
BIAB 92
Light Altbier
1 gal 5.69% 27.4 1.054 1.010
BIAB 122
Rye Amber
2.5 gal 5.84% 0 1.058 1.014
All Grain 148
tropical Amber Pale Ale
20 L 6.17% 34.79 1.063 1.016
extract 176
Vienna Amber ale
22.7 L 5.35% 130.56 1.053 1.012
All Grain 207

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 39 Grain specialty malt 10°L
33 25% 5% - 93%
German - Pilsner 38 German Grain base malt 1.6°L
38 61% 11% - 100%
US - Pale 2-Row 34 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 21 German Grain base malt 4°L
37 31% 5% - 80%
German - Carafa II 14 German Grain roasted malt 425°L
32 2% 2% - 5%
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 - Caramel / Crystal 40L 13 American Grain crystal malt 40°L
34 11% 2% - 24%
American - Caramel / Crystal 120L 13 American Grain crystal malt 120°L
33 7% 0% - 10%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 26 7 35% 13% - 100%
BSG - Magnum 24 12.8 64% 17% - 100%
Perle 22 8.2 35% 10% - 67%
Saaz 19 3.5 42% 8% - 77%
Hallertau Mittelfruh 15 3.75 40% 20% - 100%
Domestic Hallertau 14 3.9 40% 10% - 100%
Hallertau Hersbrucker 13 4 38% 8% - 100%
Tettnanger 12 4.5 40% 20% - 100%
Spalt 11 4.5 48% 21% - 100%
Centennial 9 10 34% 12% - 55%

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 19 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 6 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
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
Wyeast - Munich Lager 2308 2 Wyeast Lagers 0.09 Medium 72% 48°F 56°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 11% 0% - 45%
Irish Moss 15 Fining Boil 82% 16% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 28% 0% - 100%
Epsom Salt 9 Water Agt Mash 10% 0% - 25%
Lactic acid 8 Water Agt Mash 71% 0% - 100%
Baking Soda 7 Water Agt Mash 15% 0% - 35%
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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