DetailsThis traditional German Ale has some of the same characteristics as lager beer. This recipe is full bodied, bitter and is reddish-amber to brown in color. Secondary fermentation at cooler temperatures is recommended, but not necessary. Our ingredients for this recipe include: 6 lbs. Munich liquid malt extract, 12 oz. Caramel 10L, 4 oz. Chocolate Malt specialty grains, 2 oz. Crystal, 1 oz. Hallertau pellet hops, yeast, priming sugar and a grain bag.
Yeast cells are active and living organisms. A slight expansion in Wyeast packaging is normal and does not indicate poor yeast health. Certain strains, including 1056 and 1338, are more prone to expansion than others. Please visit the Wyeast FAQ for more details.
- Details & Instructions
4.8 / 5.036 ReviewsAwesome beer, a must try!My favorite kit so far. I think this will have to be the house beer, brewed and drank frequently. I used the wyeast german ale, primary at 70 degrees for ten days, secondary at 58 degrees for ten days, warmed up for a day then bottled and conditioned at 70 degrees for a week, then moved to 60 degrees for two weeks (not sure why). This beer came to life after six weeks in the bottle, and got better after every bottle.July 20, 2011Nailed it!This was my first Altbier, so I wasn't quite sure what to expect, other than what I had read in the style guidelines. 3 Days in the Primary @ 70F, 3 weeks in the secondary at 68F, then bottled. After 2 weeks I gave a few bottles without labels to my brother to try. He said after he poured it into a glass he expected it to be like New Castle, but when he drank it it reminded him of a pale ale. I would have to say this kit embodies the definition of an Altbier!August 10, 2011Soooo goodThis kit is soooo good it's not funny! Tapped it for thanksgiving and it made the meal.. There's hints of the chocolate specialty grain and other complex flavors that seam to dance on the palette after swallowing.. Very smooth and crisp very lager like and the hallertau hops lends to a very German flavor... Highly recommended ... I fermented 7 days at about 65 deg and it blew out of my air lock in a 6.5 carboy .. In secondary for another 7 then dropped it to fifty and slowly dropped to 40 and held till kegging..December 10, 2011A new Fav !I kegged mine and let the keg stand at room temp for a month . Then put it in the keezer and put just a lite Co2 charge on it , tried it 3 days later . Awesome beer , with lite carbonation it reminds you of an " old Ale " , very tasty !November 22, 2016I would recommend this kit....Brewed this kit as my third batch ever. Turned out exceptionally well. Nice full-bodied and toasty flavor that is not overwhelming to the light lager drinker and still easy to drink. My wife has consumed nearly half the batch, and that is saying something. Many non-homebrew friends and family have liked this one._x000D__x000D_Make sure you let it bottle condition for at least three weeks or more. It left a little bit to be desired when it was a little green (at about two weeks (couldn't keep my hands off it)) and the flavor really changed immensely for the better after several more weeks in the bottle._x000D__x000D_Definitely will order again._x000D__x000D_April 23, 2012Great beer-For my second batch - I added 1/2 cup brown sugar and 1oz extra crystal hops._x000D_ I Keg and after 4 weeks fermenting/clearing in carboy and about 2 weeks cold carbed in the keg-this beer has turned into a fantastic brew- I would put this one in a competition. It is remarkable- great aroma/phenomenal taste. I have to wait til at least fall though for the colder temps on basement floor- I prefer the 55 range- I do feel it does make a difference in this beer.July 19, 2012GREAT BEERUpgraded to the Wyeast, verry happy with the outcome. Everybody loved it!September 30, 2012Lusty brewI love having a batch or two of this Altbier bottled up in the basement. A six-pack is always a welcome companion for sessions of spinning records or playing board games. It brews well and doesn't require a very long secondary before it is very drinkable. I've never kegged it, as it bottle-conditions nicely, and one or two is plenty for a night.September 30, 2012ComplexA nice coppery-brown color. Nice mouth feel. The taste is rich, caramely, and bitter all at the same time. With hints of chocolate. It's a very good beer., one of the best I've brewed. Give it a month after bottling to condition and mellow.January 26, 2013Crazy fermentation!I brewed this kit using the German Wyeast strain. Added two pounds of Missouri honey. Put it in the back room temperature about 70 degrees. Came home from work the next day, it blew out the airlock. Cleaned the mess up and let it go for another solid week. It was still bumping the airlock. Decided to rack it to the secondary and put it directly on the basement floor. Action continued in the airlock for another week. Did not want to bottle it prematurely, so I let it sit down there for another week. Two weeks total at about 45 degrees. Bottled and put back down in the basement for two weeks.Just tried one today. Carbed really good. Dark rich amber. Might add more hops next time. All in all one of the most fun brewing experiences I have had. I am going to let it age for a couple more weeks.Thank you Midwest for this great quality kit!February 27, 2013
- Customer Q&A
Browse 1 question Browse 1 question and 6 answersHow long to ferment?BEST ANSWER: Much like the answers above, we'd recommend 2 weeks in primary, a few weeks or more in secondary, then bottle or keg it up. This beer responds well to some additional aging in the bottle, so give it some extra time. It will improve given a month or more in the bottles.