Style: North German Altbier
All StylesStyle Profile based on 44 recipes
BU:GU
0.55
Hops
4.1 g/L
Mash pH
5.55
Description
Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl. Appearance: Light copper to light brown colour; very clear from extended cold conditioning. Low to moderate off-white to white head with good retention. Flavour: Fairly bitter yet balanced by a smooth and sometimes sweet malt characterTypically made with a Pils base and coloured with Roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast.
Examples: DAB Traditional, Hannen Alt, Schwelmer Alt, Grolsch Amber, Alaskan Amber, Schmaltz’ Alt
- 75% Crystal (7%)
- 61% Toast (29%)
- 52% Pale (50%)
- 48% Pilsner (77%)
- 27% Roast (2%)
% of North German Altbier recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 23% Magnum (GR)
- 11% Cascade
- 9% Southern Brewer
- 9% Northern Brewer (GR)
- 9% Hallertau Mittelfrüh
- 9% Tettnanger
- 7% Centennial
- 7% Hallertau Tradition
- 7% Perle (GR)
- 7% Saaz (CZ)
% of North German Altbier recipes using each hop
- 11% American - Pale 2-Row
- 9% German - Pilsner
- 9% German - CaraMunich I
- 9% German - Carafa II
- 7% Belgian - CaraMunich
- 7% Weyermann - Carafa Special Type II
- 7% Weyermann - Pilsner
- 7% United Kingdom - Pale Chocolate
- 7% American - Caramel / Crystal 40L
- 7% Munich Malt
Colour = malt category · bar = % of recipes
% of North German Altbier recipes using each strain
- 68% Single Infusion
- 32% Step Mash
- 0% Decoction
19 recipes with mash data
- 60 ppm Ca²⁺
- 12 ppm Mg²⁺
- 27 ppm Na⁺
- 82 ppm Cl⁻
- 65 ppm SO₄²⁻
- 161 ppm HCO₃⁻
median across recipes with a declared water profile