For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

AHA Guideline

Back to Styles List   Previous Style  Next Style 

German-Style Altbier

German-Style Altbiers are copper to dark brown ales, originally from the Düsseldorf area. No chill haze should be perceived. A variety of malts including wheat may be used to produce medium-low to medium malt aroma. Fruity-ester aroma can be low. No diacetyl aroma should be perceived. Hop aroma is low to medium. A variety of malts including wheat may be used to produce medium-low to medium level malty flavor. Hop flavor is low to medium. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf). Fruity-ester flavors can be low. No diacetyl should be perceived. The overall impression is clean, crisp, and flavorful often with a dry finish. Body is medium.

Vitals

  • Original Gravity (°Plato) 1.044 - 1.052 (11 - 12.9)
  • Apparent Extract/Final Gravity (°Plato) 1.008 - 1.014 (2.1 - 3.6)
  • Alcohol by Weight (Volume) 3.60% - 4.40% (4.60% - 5.60%)
  • Bitterness (IBU) (25 - 52)
  • Color SRM (EBC) 11 - 19 (22 - 38)
spacer