Style: Altbier

• 45% Pilsner
• 29% Toast
• 18% Pale
• 5% Crystal

% of total grain weight across all recipes · sums to ~100%

• 89% Toast (30%)
• 70% Crystal (4%)
• 65% Pilsner (65%)
• 37% Pale (50%)
• 34% Roast (2%)

% of Altbier recipes using each malt category (addition % in brackets)

• 25% Tettnang
• 20% Magnum
• 17% Saaz
• 14% Spalt
• 11% Perle
• 10% Hallertau Mittelfrüh
• 9% Select Spalt
• 9% Northern Brewer
• 6% Hersbrucker
• 6% Taurus

% of Altbier recipes using each hop

dated Altbier recipes with at least one dry-hop addition

• 20% Pilsner (2 Row) Ger
• 18% Munich Malt
• 12% Caramunich Malt
• 8% Vienna Malt
• 8% Pilsner (Weyermann)
• 7% German - Pilsner
• 7% Black (Patent) Malt
• 7% Aromatic Malt
• 6% Munich I (Weyermann)
• 6% Chocolate Malt

Colour = malt category · bar = % of recipes

• 21% German Ale (1007) Wyeast Labs
• 16% Dusseldorf Alt Yeast (WLP036) White Labs
• 12% SafAle German Ale (K-97) Fermentis
• 6% Safale American (US-05) Fermentis
• 6% German Ale/Kolsch (WLP029) White Labs
• 3% Kolsch Yeast (2565) Wyeast Labs
• 2% Saflager Lager (W-34/70) Fermentis
• 2% SafAle English Ale (S-04) Fermentis
• 2% Nottingham Lallemand
• 2% German Ale II (WLP003) White Labs

% of Altbier recipes using each strain

• 65% Single Infusion
• 30% Step Mash
• 5% Decoction

% of Altbier recipes with mash data

• 85 ppm Ca²⁺
• 12 ppm Mg²⁺
• 43 ppm Na⁺
• 82 ppm Cl⁻
• 65 ppm SO₄²⁻
• 223 ppm HCO₃⁻

median across recipes with a declared water profile