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!
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