- Home /
- Environmental Controls
- Fans, Ventilation, and Ducting
- Hydroponic & Gardening Accessories
- Growing Mediums
- Hydroponic Systems
- Irrigation And Oxygenation
- Measuring, Testing, and pH
Nutrients & Supplements
- Nutrient Starter Kits
- General Hydroponics
- Roots Organics
- General Organics
- Soul Synthetics Nutrients
- Neptunes Harvest
- Happy Frog Soils And Fertilizers
- Calcium Magnesium Supplements
- Root Development
- Compost Tea Supplies
- Dyna Gro
- B Cuzz Atami
- Earth Juice
- Grow More
- SM 90
- Spray N Grow
- Pest & Disease Control
Home Brewing How To
- Sweet Chocolate Stout Cake with Wee Whiskey Frosting
- Hop Head Beer-Braised Brussels & Bacon
- Smoky Beer, Bacon & Cheese Soup
- Beer Braised Pulled Pork Sliders
- Jacked-Up Java Stout Cocktail
- Beer Belly Baked Beans
- Hot and Hoppy IPA Pickles
- How to Force Beer Carbonation
- When to Add Honey to Beer
- How are 2-Row and 6-Row Malted Barley Different?
- What is Partial Mash Brewing
- How Do You Make Non-Alcoholic Beer?
- What Are the Advantages of Conical Fermenters?
- Home Brewing Calendar
Wine Making How To
How to Make Wine at Home
- How to Sweeten Wine
- The Secret History of Wine Kits
- Setting up your Wine Making Space
- Cleaning and Sanitizing Wine Equipment
- Wine Skins in Recipe Kits
- Why Do You Concentrate Wine?
- Headspace in Wine Making
- Bentonite Clay in Wine Making
- Water and Wine Making
- Residual Sugar in Wine
- Do I Have to Use Sulfite in my Wine?
- Sulfite Allergies: The Facts
- Filtering Wine
- Taking Care of Wine Corks
- Wine Alcohol by Volume (ABV)
- Does Wine Need to Age?
- How to Age Wine
- Should I Chill a Red Wine?
- How to Taste Wine
- Tim's Favorite Wine Kits
Fruit Wine Making
- Fruit Wine History
- How to Make Fruit Wine
- Where To Get Fruit For Fruit Wine
- How To Process Fruit For Fruit Wine
- How To Freeze Fruit For Fruit Wine
- How To Use Juice Concentrate To Make Fruit Wine
- What Yeasts Make Fruit Wine
- How To Make Fruit Wine With Fruit Purees
- Fruit Wine Making Equipment
- Small Batch Fruit Wine Equipment
- Making Fruit Wine with Wine Kits
- Fruit Wine Recipes
Cooking with Wine Recipes
- Shrimp Scampi Al Fresco with Wine
- Coq au Vin
- Slow Braised Lamb Shanks with Wine
- Pork Chops and Peach Glaze with Wine
- Pomodoro Sauce with Wine
- Red Wine Marinated Flank Steak
- Chocolate and Red Wine Cupcakes
- Red Wine Ribs Recipe
- Wine Braised Beef Short Ribs Recipe
- Wine and Beef Pairings
- Coffee Roasted with Wine
- Grilling and Wine
- How to Make Hard Cider & Mead
- Wine Making Troubleshooting
- Types of Wine
- How to Make Wine at Home
- Cheese Making How To
- Coffee How To
- Kombucha How To
Altbier: "Alt" means "old" an allusion to the old style of brewing. Altbier is an ale, as were virtually all beers of Europe before lagers were invented in Bavaria in the 16th century AD. Altbier is now identified with the Rhineland, especially its capital city of Düsseldorf, barely 50 miles from where the borders of Germany, Holland and Belgium meet. The Altbier is an ancient brew, but it acquired its name and its distinction as a modern beer style only in the 1800s, when it became threatened by the “new” beer, the lager style, which is now the most popular brew in the world. Before that time, in Düsseldorf, Altbier was just "Bier." No matter what you call it, to us it means "delicious!"
Our Excelsior Altbier recipe kit is full bodied, bitter and is reddish-amber to brown in color, typical of the style.
We’ve also formulated this extract recipe for you to try:
- 6 lb. Briess Munich Unhopped Liquid Malt Extract
- 1 lb. Briess Golden Light DME
- 4 oz. Weyermann CaraAmber
- 4 oz. Briess Carapils
- 2 oz. Weyermann De-Husked Carafa III
- 1 oz. German Perle Pellet Hops@60 minutes
- 1 oz. German Tettnang Pellet Hops@30 minutes
- 1 oz. German Spalt Pellet HopsDry Hop, 7 days (Questions about dry hopping? See this FAQ.
- 1 tsp. Irish Moss@15 minutes
- Wyeast German Ale (ACT1007) or White Labs Dusseldorf Alt Yeast (WL036)
- 1. Steep grains in 1/2 gallon of water at 155ºF for at least 30 minutes. Top off with as much water as you need to get to your boiling volume.
- 2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 1 oz. German Perle hops.
- 3. When there are 30 minutes left in the boil, add 1 oz. German Tettnang hops.
- 4. When there are 15 minutes left in the boil, add the Irish Moss.
- 5. Chill the wort down as cool as you can get it, ideally to 70ºF, and pitch your yeast.
Primary: Approximately 10 days at 55-68°F if using Wyeast, 65-69ºF is using White Labs
Transfer to Secondary: This style will benefit from a cold secondary fermentation, all the way down to 34ºF. If you can’t do this, just get it as cool as you can. A cold secondary can be done in about a week; if temperature is higher than that, give it about 2 weeks.
Enjoy and share with friends!
There are no products matching the selection.