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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
2.5 gal 5.73% 28.06 1.058 1.015
BIAB 1929
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 1916
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 1830
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 1712
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 1625
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 1586
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 1548
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 1416
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 1356
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 1250

Newest North German Altbier Recipes

Title Size ABV IBU OG FG Color Method Views
24 Nov 2019 Amber Wheat
11 gal 5.33% 55.32 1.053 1.013
All Grain 12
Awesome Recipe
5.5 gal 6.25% 69.57 1.061 1.013
Partial Mash 6
Hybrid German-American Ale
25 L 4.78% 14.26 1.050 1.013
BIAB 28
Old Dusseldorfer Alt (E)
5.5 gal 4.77% 32.22 1.048 1.012
extract 27
Red Ale
5 gal 7% 51.96 1.071 1.018
BIAB 25
Alaskan Amber Upgraded
12 gal 5.06% 49.99 1.051 1.012
All Grain 21
Mystic Copper Ale
5.5 gal 6.16% 32.66 1.057 1.010
All Grain 15
Northern German Altbier
21 L 5.12% 25.75 1.051 1.012
All Grain 32
Amber Ale -Fat Tire
5 gal 5.41% 0 1.055 1.014
All Grain 61
Octoberfest
2 gal 5.79% 23.34 1.056 1.011
BIAB 43

Fermentables Used In North German Altbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 34 German Grain base malt 1.6°L
38 63% 11% - 100%
German - Munich Light 29 German Grain base malt 6°L
37 24% 5% - 93%
German - Vienna 23 German Grain base malt 4°L
37 32% 5% - 80%
German - Munich Dark 22 German Grain base malt 15.5°L
37 25% 5% - 100%
American - Pale 2-Row 21 American Grain base malt 1.8°L
37 67% 29% - 89%
American - Caramel / Crystal 120L 13 American Grain crystal malt 120°L
33 7% 0% - 10%
German - CaraMunich I 12 German Grain crystal malt 39°L
34 6% 2% - 12%
German - Carafa II 11 German Grain roasted malt 425°L
32 3% 2% - 5%
American - Chocolate 11 American Grain roasted malt 350°L
29 3% 1% - 11%
Belgian - CaraMunich 10 Belgian Grain crystal malt 50°L
33 4% 1% - 11%

Hops Used In North German Altbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 21 15 66% 8% - 100%
Perle 20 8.2 37% 10% - 100%
Saaz 17 3.5 44% 14% - 77%
Cascade 16 7 28% 13% - 50%
Tettnanger 12 4.5 36% 20% - 100%
Hallertau Mittelfruh 11 3.75 40% 20% - 100%
Hallertau Hersbrucker 11 4 35% 14% - 80%
Spalt 10 4.5 43% 21% - 100%
Domestic Hallertau 10 3.9 42% 10% - 100%
Willamette 8 4.5 28% 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%
German - Melanoidin 2 German Grain roasted malt 25°L
37 19% 19% - 19%
American - Chocolate 2 American Grain roasted malt 350°L
29 25% 25% - 25%
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%
German - CaraMunich III 1 German Grain crystal malt 57°L
34 50% 50% - 50%
American - Caramel / Crystal 120L 1 American Grain crystal malt 120°L
33 100% 100% - 100%
German - Carafa I 1 German Grain roasted malt 340°L
32 33% 33% - 33%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 75% 75% - 75%

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 - California Ale V Yeast WLP051 2 White Labs Ale Med-High Med-High 72.5% 66°F 70°F
White Labs - German Ale II WLP003 2 White Labs Ale Medium Medium 76.5% 65°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 14 Fining Boil 70% 1% - 100%
Irish Moss 12 Fining Boil 90% 25% - 100%
Gypsum 6 Water Agt Boil 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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