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Damo's Altbier

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Damo's Altbier

back to search Back to Search  Style Details 

Beer Style: Northern German Altbier  (7A)
Recipe Type: partial mash
Yield: 5 US gallons

Northern German Altbier


In my opinion there aren't enough Alt recipes around. Here is my take on a classic german ale. This recipe produces a slightly darker than amber colour ale with great body. It has a wonderful aroma and a smooth taste that leaves you begging for more. With over 100 recipes under my belt this is my best by a long shot. I hope you enjoy it as much as me!!!


  • 3.5kg amber malt extract
  • 750g munich malt
  • 200 home made dark crystal malt
  • 200g regular crystal malt
  • 50g Roast barley
  • 70g Northern Brewer 8% for 60 mins
  • 30g Hallertau 2 mins
  • 3/4 cups dextrose/corn sugar for bottling
  • Ale yeast
  • 23 litre recipe

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 1 week if you can be bothered

Beer Profile

Original Gravity: 1050
Final Gravity: 1014
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Add crushed grain to 5 litres water and bring to boil. Turn heat down to simmer for 25 mins. Strain grain/water mix into bigger pot, turn up heat and add extract. Once boiling add Northern brewer for 60 mins. With 10 minutes to go add irish moss/wirlfloc. With 2 minutes to go add Hallertau. After a total boil of 60 mins (hops) turn off and set into ice bath for 30 mins. Strain and sparge into fermenter and top up to 23 litres with cold water. When cool enough add yeast.