Amber Hybrid Beer - North German Altbier (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 5306
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 3577
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 3367
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 3014
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 2728
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 2726
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 2654
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 2641
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 2624
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 2186

Newest North German Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Schumacher Alt
150 L 4.65% 41.96 1.047 1.012
All Grain 78
ALT
950 L 4.86% 21.96 1.048 1.011
All Grain 112
ALT
950 L 4.82% 23.34 1.049 1.012
All Grain 80
AHS Altbier
5.5 gal 4.93% 38.47 1.049 1.012
All Grain 144
Axe Ale 10
10.5 gal 5.37% 52.94 1.054 1.013
All Grain 87
lager
5.5 gal 4.76% 17 1.047 1.011
All Grain 202
Velata Blond
10 L 4.85% 20.56 1.046 1.009
All Grain 115
AltBEER
18 gal 6.02% 35.98 1.057 1.011
All Grain 158
Altbier
2.5 gal 5.17% 33.24 1.052 1.012
BIAB 167
Amber Hybrid Beer
6 gal 4.81% 30.01 1.048 1.011
All Grain 194

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 36 US Grain base malt 1.8°L
37 59% 27% - 89%
Munich Dark 20L 32 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 18 German Grain roasted malt 425°L
32 2% 2% - 5%
United Kingdom - Maris Otter Pale 16 United Kingdom Grain base malt 3.75°L
38 59% 14% - 92%
German - CaraMunich I 15 German Grain crystal malt 39°L
34 5% 2% - 12%
American - Chocolate 14 American Grain roasted malt 350°L
29 3% 1% - 11%
American - Caramel / Crystal 40L 13 American Grain crystal malt 40°L
34 11% 2% - 24%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 28 7 34% 10% - 100%
Magnum 27 15 65% 16% - 100%
Perle 25 8.2 36% 10% - 67%
Tettnanger 20 4.5 43% 20% - 100%
Saaz 20 3.5 42% 8% - 77%
Hallertau Mittelfruh 16 3.75 43% 20% - 100%
Domestic Hallertau 14 3.9 40% 10% - 100%
Hallertau Hersbrucker 13 4 38% 8% - 100%
Spalt 12 4.5 46% 21% - 100%
Northern Brewer 12 7.8 32% 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 29 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - American Ale Yeast US-05 21 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 14 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 11 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 4 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Saflager - German Lager Yeast S-23 4 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Northwest Ale 1332 2 Wyeast Ale 0.1 High 69% 65°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 24 Water Agt Boil 74% 1% - 100%
Gypsum 20 Water Agt Mash 10% 0% - 45%
Irish Moss 16 Fining Mash 83% 16% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 24% 0% - 100%
Epsom Salt 11 Water Agt Mash 9% 0% - 25%
Baking Soda 10 Water Agt Mash 14% 0% - 35%
Lactic acid 9 Water Agt Mash 68% 16% - 99%
Calcium Chloride (anhydrous) 6 Water Agt Mash 7% 0% - 35%
Chalk 6 Water Agt Mash 37% 1% - 57%
Yeast Nutrient 5 Other Boil 39% 0% - 80%

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