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 | 1690 | |
Long Trail Ale Clone |
5 gal | 4.11% | 37.64 | 1.046 | 1.014 | extract | 1563 | |
alt |
5.5 gal | 5.14% | 30.24 | 1.052 | 1.013 | All Grain | 1471 | |
alaskan amber clone |
6 gal | 6.26% | 32.8 | 1.064 | 1.016 | All Grain | 1425 | |
Altbier |
20 L | 4.9% | 23.55 | 12.0223 | 2.85191 | All Grain | 1357 | |
Northern German Altbier |
5.5 gal | 5.2% | 57.53 | 1.053 | 1.013 | extract | 1305 | |
Zim's Altbier |
5 gal | 4.92% | 62.89 | 1.052 | 1.015 | All Grain | 1264 | |
Long Trail Ale Clone |
2.5 gal | 5.73% | 28.06 | 1.058 | 1.015 | BIAB | 1186 | |
Alaskan Amber Clone |
5 gal | 5.25% | 20.69 | 1.053 | 1.013 | extract | 1173 | |
Altbier un Stein |
5.5 gal | 5.13% | 24.85 | 1.054 | 1.015 | All Grain | 1132 |
Newest North German Altbier Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
OCD Altbier |
5 gal | 5.04% | 0 | 1.051 | 1.013 | All Grain | 7 | |
Peggy's Moose Eye Rye (Amber Rye) |
21 L | 4.73% | 31.95 | 1.047 | 1.011 | All Grain | 8 | |
Belgian red ale |
15 L | 5.07% | 37.65 | 1.052 | 1.014 | All Grain | 11 | |
Altbier |
5.5 gal | 5.65% | 34.42 | 1.057 | 1.014 | BIAB | 13 | |
ded guy 2 |
5.3 gal | 6.35% | 21.86 | 1.062 | 1.014 | All Grain | 21 | |
Ctrl + Alt + Delete |
5 gal | 5.39% | 35.01 | 1.055 | 1.014 | All Grain | 65 | |
Cologne Sorachi Ace (Sorachi and 2 row only with proper Kölsch east starter) |
25 L | 6.54% | 32.83 | 1.066 | 1.017 | All Grain | 23 | |
Muth Ale |
5.5 gal | 4.85% | 24.69 | 1.048 | 1.011 | extract | 22 | |
Alexandra |
6.5 gal | 4.35% | 31.55 | 1.043 | 1.01 | All Grain | 26 | |
Altbier |
5.5 gal | 5.03% | 33.5 | 1.051 | 1.013 | All Grain | 36 |
Fermentables Used In North German Altbier Recipes (View More)
Name | ||||||||
---|---|---|---|---|---|---|---|---|
Pilsner | ||||||||
Munich Light | ||||||||
Munich Dark | ||||||||
Vienna | ||||||||
Pale 2-Row | ||||||||
CaraMunich II | ||||||||
Caramel / Crystal 120L | ||||||||
CaraMunich I | ||||||||
Chocolate | ||||||||
Caramel / Crystal 60L |
Hops Used In North German Altbier Recipes (View More)
Name | Uses | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Perle | 18 | 5.7 | 38% | 10% - 100% |
Saaz | 17 | 3.3 | 43% | 14% - 77% |
Magnum | 16 | 14.5 | 66% | 11% - 100% |
Cascade | 15 | 6 | 28% | 17% - 50% |
Tettnanger | 10 | 4.5 | 39% | 20% - 100% |
Hallertau Mittelfruh | 10 | 4 | 38% | 23% - 100% |
Hallertau Hersbrucker | 9 | 4.6 | 32% | 14% - 80% |
Spalt | 8 | 4.5 | 45% | 21% - 100% |
Domestic Hallertau | 8 | 3.9 | 44% | 29% - 100% |
Willamette | 6 | 4.9 | 25% | 16% - 50% |
Steeping Grains Used In North German Altbier Recipes (View More)
Name | Uses | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
CaraMunich II | 3 | German | Crystal malt | 46 °L | 100% - 100% | |||
Black Malt | 2 | American | Roasted malt | 500 °L | 7% - 7% | |||
Chocolate | 2 | American | Roasted malt | 350 °L | 25% - 25% | |||
Melanoidin | 2 | German | Roasted malt | 25 °L | 19% - 19% | |||
Munich | 2 | Belgian | Base malt | 6 °L | 74% - 74% | |||
Caramel / Crystal 60L | 2 | American | Crystal malt | 60 °L | 25% - 75% | |||
Crystal 60L | 1 | United Kingdom | Crystal malt | 60 °L | 95% - 95% | |||
Caramel / Crystal 120L | 1 | American | Crystal malt | 120 °L | 100% - 100% | |||
Caramel / Crystal 10L | 1 | American | Crystal malt | 10 °L | 75% - 75% | |||
CaraMunich III | 1 | German | Crystal malt | 57 °L | 50% - 50% |
Yeasts Used In North German Altbier Recipes (View More)
Name | Uses | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
German Ale 1007 | 18 | Wyeast | Ale | 0.11 | Low | 75 | 55°F | 68°F |
German Ale/ Kölsch Yeast WLP029 | 16 | White Labs | Ale | Medium | Medium | 75 | 65°F | 69°F |
Safale - American Ale Yeast US-05 | 9 | Fermentis / Safale | Ale | .095 | Medium | 81 | 54°F | 77°F |
Safale - English Ale Yeast S-04 | 6 | Fermentis / Safale | Ale | .0975 | High | 75 | 54°F | 77°F |
Dusseldorf Alt Yeast WLP036 | 6 | White Labs | Ale | Medium | Medium | 68.5 | 65°F | 72°F |
American Ale 1056 | 4 | Wyeast | Ale | 0.1 | Med-Low | 75 | 60°F | 72°F |
Nottingham Ale Yeast | 4 | Danstar | Ale | Med-High | High | 77 | 57°F | 70°F |
Safbrew - General/Belgian Yeast S-33 | 3 | Fermentis / Safale | Ale | 0.115 | High | 70 | 54°F | 77°F |
Safale - German Ale Yeast K-97 | 2 | Fermentis / Safale | Ale | .104 | High | 81 | 54°F | 77°F |
California Ale Yeast WLP001 | 2 | White Labs | Ale | High | Medium | 76.5 | 68°F | 73°F |
Kölsch 2565 | 2 | Wyeast | Ale | 0.1 | Low | 75 | 56°F | 70°F |
Other Ingredients Used In North German Altbier Recipes (View More)
Name | Uses | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
irish moss | 12 | Fining | Boil | 90% | 25% - 100% |
Whirlfloc | 11 | Fining | Boil | 71% | 8% - 100% |
Gypsum | 5 | Water Agt | Mash | 42% | 0% - 67% |
Calcium Chloride | 4 | Water Agt | Mash | 31% | 0% - 55% |
Table Salt | 2 | Water Agt | Mash | 32% | 13% - 50% |
Yeast Nutrient | 2 | Other | Boil | 50% | 50% - 50% |
Epsom Salt | 2 | Water Agt | Mash | 1% | 0% - 3% |
Brewers Clarex | 2 | Fining | Primary | 92% | 92% - 92% |
Whirlflock | 2 | Fining | Boil | 100% | 100% - 100% |
Whirloc | 2 | Fining | Boil | 100% | 100% - 100% |
5.2 pH Stabilizer | 1 | Water Agt | Mash | 50% | 50% - 50% |