Authentic Northern German Altbier is hard to come by- that's why you have to make your own! Rarely found outside of Germany, this unique and flavorful brew is a wonderful addition to your tap list. Altbier is considered a “hybrid” beer- an ale fermented cool with a lager yeast or very clean ale yeast, and then lagered (stored cold) for a very clean beer with smooth malt flavor and a touch of caramel. Balanced, with rich malt flavors, this is an all-year-round beer that you will love. Store cold in the bottle (once it is carbed up), or lager in a carboy or keg, for 2-3 weeks for most authentic “altbier” flavor and finish. A yeast starter, or two packages of yeast, is recommended for best results due to the cooler fermentation temperature.
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Northern German Altbier - Extract Recipe Kit Instructions
The term "Alt" (German for old) is an allusion to the old style of brewing beer in Germany. This style dates back many centuries, but the term "Altbier" wasn't coined until the 1800's, when the "New Beer" (lagers) started threatening the old style. Before that, to the Germans, Altbier was just Bier! Traditional Altbiers have German Pilsner Malt as a base with light and dark Munich malts making up the backbone of the specialty malts portion of the grain bill, tossed with small amounts of darker malts for caramel flavor and darker color. The traditional "Old-Style" beer uses Spalt hops for bittering, flavor, and aroma, but Hallertau Mittelfrüh is an excellent substitution for homebrewers who can't get their hands on the elusive noble hop.
- Batch Size: 5 Gallons
- Mash at 152ºF
- Ferment at 58-62ºF
- Est. Original Gravity: 1.049 SG
- Est. Final Gravity: 1.012-1.014 SG
- Est. Alcohol by Volume: 4.6-4.8%
- Bitterness: 32 IBUs
- Est. Color: 18 SRM
Malts and Adjuncts:
- Light DME
- Light Munich
- Caramunich Type 2
- Carafa Type 2
- Magnum Hop Pellets
Great Recipe. Easy to follow. Still in secondary fermentation, but so far so good