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/ Kölsch 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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