Copper to brown in color, this German ale may be
highly hopped and intensely bitter (although the 25 to 35 IBU
range is more normal for the majority of Altbiers from
Düsseldorf) and has a medium body and malty flavor. A variety of
malts, including wheat, may be used. Hop character may be medium
to high in the flavor and aroma. The overall impression is
clean, crisp and flavorful, often with a dry finish. Fruity
esters can be low to medium-low. No diacetyl or chill haze
should be perceived.
4 ounces Munich malt
4 ounces Vienna malt
4 ounces light crystal malt
4 ounces wheat malt
6-2/3 pounds light malt extract
2 ounces Spalt hops
1 ounce Tettnang hops
1-1/2 pounds Belgian clear candi sugar
1 teaspoon Irish moss
Wyeast 1007 German ale yeast
6 ounces corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the Spalt hops.
Boil for 20 minutes, then add half of the
Boil for an additional 20 minutes, then add
the rest of the Tettnang hops and the Irish moss.
Boil for an additional 20 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort vigorously
and seal the fermenter with an airlock and ferment at
65º-70º F for a week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation at 40º-45º F.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corm sugar, bottle as
usual and condition at 65º-70ºF for at least 1 month before