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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
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 1749
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 1709
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 1532
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 1512
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 1451
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 1420
Long Trail Ale Clone
2.5 gal 5.73% 28.06 1.058 1.015
BIAB 1398
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 1328
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 1258
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 1184

Newest North German Altbier Recipes

Title Size ABV IBU OG FG Color Method Views
NB Kolsch
5.5 gal 4.39% 25.69 1.040 1.007
All Grain 0
Test
14.1 L 6.09% 33.99 1.056 1.010
All Grain 13
Tiger tank alt
5.5 gal 4.71% 44.07 1.052 1.017
All Grain 8
Cheeriolsch
5.5 gal 4.87% 31.18 1.048 1.011
All Grain 12
Imperial Amber Ale
26 L 7.1% 40.86 1.073 1.019
All Grain 27
Altbier 1
6 gal 5.52% 30.28 1.056 1.014
All Grain 27
Amber
420 L 6.23% 0 1.063 1.016
All Grain 41
Amber Blaj
420 L 5.7% 0 1.058 1.014
All Grain 25
OCD Altbier
5 gal 5.04% 0 1.051 1.013
All Grain 42
Peggy's Moose Eye Rye (Amber Rye)
20 L 5.32% 32.63 1.050 1.009
All Grain 45

Fermentables Used In North German Altbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 33 German Grain base malt 1.6°L
38 62% 11% - 100%
German - Munich Light 26 German Grain base malt 6°L
37 26% 5% - 93%
German - Vienna 21 German Grain base malt 4°L
37 27% 5% - 68%
German - Munich Dark 21 German Grain base malt 15.5°L
37 26% 5% - 100%
American - Pale 2-Row 15 American Grain base malt 1.8°L
37 66% 27% - 89%
German - CaraMunich II 12 German Grain crystal malt 46°L
34 7% 2% - 21%
American - Caramel / Crystal 120L 11 American Grain crystal malt 120°L
33 7% 0% - 9%
American - Chocolate 10 American Grain roasted malt 350°L
29 3% 1% - 11%
German - CaraMunich I 10 German Grain crystal malt 39°L
34 6% 2% - 12%
American - Caramel / Crystal 40L 9 American Grain crystal malt 40°L
34 8% 2% - 24%

Hops Used In North German Altbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Perle 18 8.2 38% 10% - 100%
Magnum 17 15 63% 11% - 100%
Saaz 16 3.5 45% 14% - 77%
Cascade 15 7 28% 17% - 50%
Hallertau Hersbrucker 11 4 35% 14% - 80%
Tettnanger 11 4.5 37% 20% - 100%
Hallertau Mittelfruh 11 3.75 43% 23% - 100%
Domestic Hallertau 9 3.9 44% 29% - 100%
Spalt 9 4.5 46% 21% - 100%
Willamette 6 4.5 25% 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 19 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 - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Dusseldorf Alt Yeast WLP036 7 White Labs Ale Medium Medium 68.5% 65°F 72°F
Fermentis / Safale - Safale - English Ale Yeast S-04 5 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 / Safale - Safbrew - General/Belgian Yeast S-33 3 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis / Safale - Safale - German Ale Yeast K-97 2 Fermentis / Safale Ale .104 High 81% 54°F 77°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 13 Water Agt Boil 68% 1% - 100%
Irish Moss 12 Other Boil 90% 25% - 100%
Gypsum 6 Water Agt Boil 23% 0% - 47%
Calcium Chloride 5 Water Agt Boil 25% 0% - 55%
Epsom Salt 4 Water Agt Mash 4% 0% - 11%
Lactic acid 3 Water Agt Mash 88% 74% - 96%
Table Salt 3 Water Agt Mash 8% 1% - 13%
DSM - Brewers Clarex 2 Fining Primary 92% 92% - 92%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 50% 50% - 50%
Wyeast - Beer Nutrient 1 Other Boil 1% 1% - 1%

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