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	7093
Altbier 2	5.5 gal	5.14%	35.3	1.052	1.013		All Grain	5059
Bolten Ur-Alt Clone	21 L	4.84%	32.21	1.048	1.011		All Grain	4916
Sleigh'r Clone (double alt)	5 gal	7.2%	66.18	1.068	1.013		All Grain	4470
Alt Bier northern German style	5.5 gal	5.07%	41.25	1.050	1.011		All Grain	3948
Birra Vecchia - Altbier	28 L	5.48%	33.8	1.050	1.008		All Grain	3655
Alt	5.7 gal	5.44%	38.5	1.052	1.011		All Grain	3569
Altbier-Tabarnak 2e essaie	18.5 L	5.06%	42.17	1.056	1.017		All Grain	3564
Alt - Who Goes There	23 L	5.13%	24.51	1.050	1.010		BIAB	3533
Herring Flight II	5.5 gal	5.04%	34.57	1.051	1.013		extract	3481

Newest Altbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Das Alte im Neuen - Altbier	25 L	5.28%	41.56	1.049	1.009		Partial Mash	8
German Altbier	6 gal	5.3%	31.78	1.050	1.009		BIAB	45
Doghouse Altbier	5.25 gal	4.75%	34.45	1.048	1.011		BIAB	65
Up Nort Amber	250 gal	5.02%	31.58	1.049	1.011		All Grain	86
Copy #2 altbier	5.5 gal	6.41%	19.55	1.059	1.010		BIAB	82
Altbier - Recipe Example	82 gal	4.9%	43.44	1.053	1.015		All Grain	93
Alt-Sider Noble Copper	21 L	5.44%	44.05	1.051	1.010		All Grain	59
Kottbusser II	5.5 gal	5.44%	36.5	1.050	1.009		All Grain	79
Fest-Altbier 2026	11 gal	5.89%	40.28	1.055	1.011		extract	69
Awesome Recipe	11 gal	4.36%	28.36	1.044	1.010		All Grain	70

Fermentables Used In Altbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	222		Grain	specialty malt	10°L	33	33%	2% - 100%
German - Pilsner	207	German	Grain	base malt	1.6°L	38	59%	8% - 100%
German - Carafa II	115	German	Grain	roasted malt	425°L	32	2%	1% - 11%
German - CaraMunich I	98	German	Grain	crystal malt	39°L	34	7%	2% - 40%
Munich Dark 20L	93		Grain	specialty malt	20°L	34	24%	2% - 100%
German - CaraMunich II	82	German	Grain	crystal malt	46°L	34	5%	2% - 21%
Munich	79		Grain	specialty malt	6°L	37	26%	1% - 100%
German - CaraMunich III	70	German	Grain	crystal malt	57°L	34	6%	2% - 18%
German - Vienna	68	German	Grain	base malt	4°L	37	19%	2% - 56%
American - Pilsner	65	American	Grain	base malt	1.8°L	37	53%	14% - 98%

Hops Used In Altbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	178	15	45%	5% - 100%
Tettnanger	173	4.5	39%	6% - 100%
Spalt	115	4.5	38%	6% - 100%
Hallertau Mittelfruh	106	3.75	37%	2% - 100%
Perle	93	8.2	38%	7% - 100%
Saaz	90	3.5	35%	10% - 100%
Northern Brewer	38	7.8	43%	16% - 100%
Hallertau Hersbrucker	30	4	38%	14% - 75%
Domestic Hallertau	28	3.9	39%	6% - 100%
Cascade	25	7	39%	10% - 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%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	87%	60% - 100%
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%
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	135	Wyeast	Ale	0.11	Low	75%	55°F	68°F
Fermentis - Safale - German Ale Yeast K-97	123	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Dusseldorf Alt Yeast WLP036	83	White Labs	Ale	Medium	Medium	68.5%	65°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	49	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	47	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Saflager - German Lager Yeast W-34/70	28	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Imperial Yeast - G02 Kaiser	25	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	17	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Fermentis - Safale - English Ale Yeast S-04	13	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	168	Water Agt	Mash	15%	0% - 100%
Whirlfloc	95	Water Agt	Boil	60%	1% - 100%
Calcium Chloride (dihydrate)	80	Water Agt	Mash	15%	0% - 100%
Lactic acid	79	Water Agt	Mash	68%	0% - 100%
Epsom Salt	75	Water Agt	Mash	6%	0% - 50%
Baking Soda	57	Water Agt	Mash	10%	0% - 99%
Calcium Chloride (anhydrous)	41	Water Agt	Mash	14%	0% - 100%
Yeast Nutrient	36	Other	Boil	31%	0% - 100%
Irish Moss	36	Fining	Boil	71%	2% - 100%
Chalk	32	Water Agt	Mash	11%	0% - 58%

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