Amber Bitter European Lager - Altbier

A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases wi

Flavor Profile: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (espe

Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditi

BJCP Style Guide

Top 10 Altbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Long Trail Ale Clone	8.57 gal	4.61%	15.01	1.046	1.011		All Grain	6239
Altbier 2	5.5 gal	5.14%	35.3	1.052	1.013		All Grain	4330
Sleigh'r Clone (double alt)	5 gal	7.2%	66.18	1.068	1.013		All Grain	3723
Alt Bier northern German style	5.5 gal	5.07%	41.25	1.050	1.011		All Grain	3364
Birra Vecchia - Altbier	28 L	5.48%	33.8	1.050	1.008		All Grain	3066
Altbier-Tabarnak 2e essaie	18.5 L	5.06%	42.17	1.056	1.017		All Grain	3027
Herring Flight II	5.5 gal	5.04%	34.57	1.051	1.013		extract	2972
Alt - Who Goes There	23 L	5.13%	24.51	1.050	1.010		BIAB	2944
alt	1 gal	4.69%	35.73	1.048	1.012		All Grain	2492
Dusseldorf - II	22.5 L	5.97%	49.16	1.051	1.006		BIAB	2256

Newest Altbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Throwing Copper	5.5 gal	4.87%	34	1.050	1.012		All Grain	22
Alt texels	46 L	5.02%	27.27	1.047	1.008		All Grain	24
Awesome Recipe	55 L	4.87%	24.78	1.046	1.009		All Grain	14
Urn Alrbier	23 L	5.09%	47.29	1.048	1.010		All Grain	21
Torn and Frayed	5.5 gal	5.01%	48.97	1.052	1.014		All Grain	31
Altbier	5.5 gal	5.66%	43.11	1.055	1.012		All Grain	26
Alt Bier 6	3.5 gal	5.45%	43.2	1.056	1.014		All Grain	43
Uerige Sticke	21 L	5.13%	31.67	1.052	1.013		All Grain	28
Alt Bier	7.5 gal	5.1%	43.62	1.050	1.011		BIAB	44
Frank Morris Altbier	109 gal	5.62%	28.4	1.052	1.009		All Grain	56

Fermentables Used In Altbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	209		Grain	specialty malt	10°L	33	33%	2% - 100%
German - Pilsner	202	German	Grain	base malt	1.6°L	38	59%	8% - 100%
German - Carafa II	102	German	Grain	roasted malt	425°L	32	2%	1% - 11%
Munich Dark 20L	89		Grain	specialty malt	20°L	34	23%	2% - 100%
German - CaraMunich I	80	German	Grain	crystal malt	39°L	34	7%	2% - 40%
German - CaraMunich II	76	German	Grain	crystal malt	46°L	34	6%	2% - 21%
German - Vienna	64	German	Grain	base malt	4°L	37	20%	4% - 56%
Munich	64		Grain	specialty malt	6°L	37	29%	1% - 100%
German - CaraMunich III	63	German	Grain	crystal malt	57°L	34	6%	2% - 18%
American - Pilsner	56	American	Grain	base malt	1.8°L	37	54%	14% - 98%

Hops Used In Altbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	156	15	45%	3% - 100%
Tettnanger	150	4.5	40%	6% - 100%
Spalt	108	4.5	38%	6% - 100%
Hallertau Mittelfruh	87	3.75	36%	8% - 100%
Perle	84	8.2	38%	7% - 100%
Saaz	83	3.5	36%	10% - 100%
Northern Brewer	37	7.8	44%	16% - 100%
Domestic Hallertau	27	3.9	38%	6% - 100%
Hallertau Hersbrucker	27	4	38%	15% - 75%
Cascade	23	7	40%	14% - 86%

Steeping Grains Used In Altbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	7	American	Grain	roasted malt	350°L	29	15%	4% - 33%
Special B	4		Grain	crystal malt	115°L	34	44%	40% - 50%
German - CaraMunich I	4	German	Grain	crystal malt	39°L	34	38%	20% - 50%
German - CaraMunich II	4	German	Grain	crystal malt	46°L	34	100%	100% - 100%
Aromatic Malt	3		Grain	specialty malt	20°L	35	48%	8% - 80%
Caramel / Crystal 60L	3		Grain	crystal malt	60°L	34	87%	60% - 100%
German - Carafa III	3	German	Grain	roasted malt	535°L	32	9%	2% - 15%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	26%	8% - 44%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	70%	40% - 100%
Belgian - CaraMunich	2	Belgian	Grain	crystal malt	50°L	33	40%	40% - 40%

Yeasts Used In Altbier Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - German Ale 1007	118	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	105	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Dusseldorf Alt Yeast WLP036	74	White Labs	Ale	Medium	Medium	68.5%	65°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	44	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	44	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	25	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Imperial Yeast - G02 Kaiser	21	Imperial Yeast	German Ale		Low	73%	55°F	65°F
Wyeast - Kölsch 2565	21	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST	15	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Fermentis - Safale - English Ale Yeast S-04	12	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F

Other Ingredients Used In Altbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	143	Water Agt	Mash	16%	0% - 100%
Whirlfloc	83	Water Agt	Boil	61%	1% - 100%
Lactic acid	67	Water Agt	Mash	70%	0% - 100%
Calcium Chloride (dihydrate)	66	Water Agt	Mash	12%	0% - 100%
Epsom Salt	63	Water Agt	Mash	6%	0% - 50%
Baking Soda	51	Water Agt	Mash	10%	0% - 99%
Calcium Chloride (anhydrous)	30	Water Agt	Mash	15%	0% - 100%
Irish Moss	30	Fining	Boil	70%	11% - 100%
Yeast Nutrient	29	Other	Boil	25%	0% - 100%
Chalk	27	Water Agt	Mash	12%	0% - 58%

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