The Altbier! No, it’s not some old beer left in the back of your fridge. “Alt” is German for “old,” but this beer style is timeless. Originating from the Rhineland, specifically Düsseldorf, the Altbier is an ale that’s as German as lederhosen and pretzels. Why do I love brewing it? Well, it’s like making a piece of liquid history. Plus, who doesn’t like a beer that’s got a bit of an attitude—bold, but with a balanced charm that keeps you coming back for more! This is a variation of my other Altbier recipe.
The Ingredients
Here’s what you’ll need to whip up a 5-gallon batch of this amber elixir:
- 6.6 lbs Light Liquid Malt Extract (LME)
- 1 lb Munich Malt (crush it up and throw it in a muslin bag like it’s a fancy tea party)
- 0.5 lb Caramel/Crystal Malt (20L) (crushed and bagged as well)
- 0.25 lb Caramel/Crystal Malt (40L) (you guessed it—crushed and bagged)
- 1 oz Spalter Hops (for that lovely bittering)
- 1 oz Hallertau Hops (aromatic goodness)
- 1 Whirlfloc Tablet (optional, but hey, we want this brew clear as a mountain spring)
- 1 pack German Ale Yeast (Wyeast 1007 or WLP036)
The Instructions
- Steeping the Grains: Heat 2.5 gallons of water to around 155°F. Toss in your muslin bag filled with the crushed Munich, Caramel 20L, and Caramel 40L malts. Steep like a champ for 20 minutes. Remove the bag and resist the urge to squeeze it like a stress ball.
- Boil Time: Crank up the heat and bring that lovely liquid to a boil. Once you see those bubbles, remove it from heat and stir in the 6.6 lbs of Light LME. Stir like you’re making a potion.
- Hopping Around: Bring it back to a boil. Add 1 oz of Spalter Hops and let it boil for 60 minutes. At the 15-minute mark, toss in your Hallertau Hops and the Whirlfloc tablet if you’re using it. Boil for another 15 minutes.
- Chill Out: Cool the wort down to about 68°F as quickly as possible. An ice bath in the sink works great, or if you’ve got a wort chiller, now’s the time to shine.
- Into the Fermenter: Pour the cooled wort into your fermenter and top it off with water to reach 5 gallons. Make sure it’s at around 68°F, then pitch your yeast.
- Fermentation Station: Let it ferment for 2 weeks at around 60-65°F. If you’re feeling fancy, perform a diacetyl rest by letting the temperature rise to about 68-70°F for the last 3 days to clean up any buttery off-flavors.
- Bottling Blitz: After fermentation is complete, bottle your brew with priming sugar. Let the bottles carbonate at room temperature for about 2 weeks.
- Patience is Key: Chill a bottle, pop it open, and enjoy your handcrafted Altbier!
Expected Stats
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.010
- ABV (Alcohol by Volume): 5.3%
- IBU (International Bitterness Units): 35
- SRM (Standard Reference Method): 11 (a lovely amber hue)
The Brewing Process
The Altbier is a unique character in the beer world. It’s an ale, but it’s lagered (chilled for a period), which gives it a clean, crisp profile with a delightful malt backbone. The key here is balance. You’re not looking for a hop bomb or a malt monster—just a harmonious blend that’s smooth and easy-drinking.
The brewing process reflects this balance. You steep those specialty grains to get a rich malt profile and then balance it out with noble hops. And let’s not forget the fermentation at cooler temperatures to keep those fruity esters in check. The diacetyl rest is like the cherry on top, ensuring you get a smooth, buttery-free finish.
Why Wyeast 1007 or WLP036? These yeasts are the unsung heroes of Altbier. They ferment cleanly at lower temperatures and bring out the malt character without overwhelming it. They’re like that reliable friend who always shows up on time and never forgets your birthday. They give you a nice, crisp finish with minimal fuss, which is exactly what you want for this style.
Fun Facts
- Altbier translates to “Old Beer,” but it’s not old-fashioned—just classic!
- The traditional Altbier glass is a tall, thin “Stange,” which means “stick” in German. Drink it with flair!
- Düsseldorf holds an annual Altbier festival, where locals celebrate this beloved brew with gusto. Prost!
Popular Commercial Versions
- Schlösser Alt: The classic Düsseldorf Altbier—smooth, malty, and endlessly drinkable.
- Uerige Alt: A bit hoppier than the others, this one’s for the hopheads who want a bit more bite.
- Pinkus Müller Organic Alt: A slightly lighter take on the style, but still full of character.
Your Altbier will be a beautiful amber with a balanced malt character and a clean finish. Expect notes of toasty bread, a hint of caramel, and just enough bitterness to keep things interesting. It’s a beer that gets better with a bit of age, so if you can resist the urge to drink it all immediately, let some bottles sit for a couple of months. The flavors will meld and mellow, giving you an even more delightful drinking experience.
So there you have it—a full-fledged Altbier brewing adventure! Remember, the joy is in the journey, and every batch is a new story. Happy brewing, my fellow beer aficionados!
