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
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 |
Download
| Download this recipe's BeerXML file |
