Altbier (German: old beer)

Is a style of beer brewed in the historical region of Westphalia and around the city of Düsseldorf, Germany. Its name comes from it being top-fermented, an older method than the bottom fermentation of other lagered beers.
Source: Wikipedia
Altbier Characteristics
ABV range: 4.3% – 5.5%
IBU range: 25 – 50
Color: Deep copper, Light amber
Hops: Tettnanger, Hallertauer Magnum, Spalt
Malt: Caramunich, Carafa special ii, Munich, Pilsner
Yeast: Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 16.1 IBUs 23.6 EBC 1.057 1.012 6.0 %
Actuals 1.076 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern German Altbier 7 A 1.046 - 1.054 1.01 - 1.015 25 - 40 25.6 - 37.4 2.4 - 2.8 4.5 - 5.2 %

Fermentables

Name Amount %
Munich Malt 163.4 g 17.15
Caramel/Crystal Malt - 60L 54.2 g 5.69
Black (Patent) Malt 13.5 g 1.42
Pilsen Light Dry Extract, CBW 653.6 g 68.59
Cane (Beet) Sugar 68.1 g 7.15

Hops

Name Amount Time Use Form Alpha %
Tettnang 5.2 g 60 min Boil Pellet 4.5
Tettnang 1.7 g 30 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
Irish Moss 0.26 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
German Ale (1007) Wyeast Labs 75% 12.78°C - 18.89°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C