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 4978
Long Trail Ale Clone
5 gal 4.11% 37.64 1.046 1.014
extract 3446
alaskan amber clone
6 gal 6.26% 32.8 1.064 1.016
All Grain 3201
Altoberfest
5.5 gal 6.48% 0 1.066 1.016
Partial Mash 2885
Altbier
20 L 4.9% 23.55 1.048 1.011
All Grain 2594
Northern German Altbier
5.5 gal 5.2% 57.53 1.053 1.013
extract 2550
alt
5.5 gal 5.14% 30.24 1.052 1.013
All Grain 2545
Zim's Altbier
5 gal 4.92% 62.89 1.052 1.015
All Grain 2517
Alaskan Amber Clone
5 gal 5.25% 20.69 1.053 1.013
extract 2440
Altbier un Stein
5.5 gal 5.13% 24.85 1.054 1.015
All Grain 2080

Newest North German Altbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
AltBEER
18 gal 6.02% 35.98 1.057 1.011
All Grain 32
Altbier
2.5 gal 5.17% 33.24 1.052 1.012
BIAB 46
Rye 2024
21 L 6.12% 0 1.057 1.010
All Grain 59
Curtish Dark Lager
5.75 gal 4.64% 18.31 1.053 1.018
All Grain 54
Maple Madness Rye Ride
21 L 6.55% 49.52 1.062 1.012
All Grain 58
Brewdolph
800 L 5.71% 11.81 1.059 1.016
All Grain 87
ALT.BEER.RECIPE
5.2 gal 5.11% 34.91 1.052 1.013
All Grain 71
Wilde Hogge Amber Ale klōn
6 gal 5.48% 31.16 1.051 1.009
All Grain 241
Altbier
5.75 gal 6.07% 27.18 1.058 1.012
BIAB 183
Malt Miller Kolsch
24 L 5.18% 18.52 1.048 1.009
All Grain 123

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 33 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 16 German Grain roasted malt 425°L
32 2% 2% - 5%
United Kingdom - Maris Otter Pale 14 United Kingdom Grain base malt 3.75°L
38 58% 14% - 92%
American - Pilsner 13 American Grain base malt 1.8°L
37 56% 22% - 100%
German - CaraMunich I 13 German Grain crystal malt 39°L
34 5% 2% - 12%
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 35% 13% - 100%
Magnum 26 15 64% 16% - 100%
Perle 23 8.2 35% 10% - 67%
Saaz 20 3.5 42% 8% - 77%
Tettnanger 19 4.5 42% 20% - 100%
Hallertau Mittelfruh 16 3.75 43% 20% - 100%
Domestic Hallertau 14 3.9 40% 10% - 100%
Hallertau Hersbrucker 13 4 38% 8% - 100%
Spalt 11 4.5 49% 21% - 100%
Northern Brewer 11 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 26 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - American Ale Yeast US-05 20 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 13 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
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Saflager - German Lager Yeast S-23 3 Fermentis / Safale Lagers .105 High 82% 48°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 22 Fining Boil 75% 1% - 100%
Gypsum 19 Water Agt Mash 11% 0% - 45%
Irish Moss 16 Fining Mash 83% 16% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 27% 0% - 100%
Epsom Salt 10 Water Agt Mash 11% 0% - 25%
Baking Soda 9 Water Agt Mash 15% 0% - 35%
Lactic acid 8 Water Agt Mash 73% 16% - 99%
Calcium Chloride (anhydrous) 6 Water Agt Mash 7% 0% - 35%
Chalk 6 Water Agt Mash 37% 1% - 57%
Yeast Nutrient 4 Other Boil 40% 0% - 80%

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