We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

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

Beer Style: Northern German Altbier  (7A)
Recipe Type: all-grain
Yield: 5 US gallons

Northern German Altbier
Beer Color


Light very refreshing German Alt Fall beer


  • 7 lbs. (3.2 kg) Durst German Munich malt
  • 3.5 lbs. (1.6 kg) Weyermann Vienna malt
  • 0.5 lbs. (0.23 kg) Weyermann Melanoidin malt
  • 4 AAU Hallertau hops (60 mins) (1 oz./28 g of 4% alpha acids)
  • 3 AAU Tettnang hops (60mins) (0.75 oz./21 g of 4% alpha acids)
  • 0.5 oz. (14 g) Saaz hops (15 mins) 0.25 oz. (7 g) Tettnang Hops (15 mins)
  • White Labs WLP011 (European Ale)
  • 3/4 cup priming sugar

Additional Instructions

Boil: 60 Minutes
Secondary Ferment: 2 weeks between 65-75 deg F

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.018
Alcohol by Vol: 4.92%
Color SRM: 8.42  Color Sample 
Bitterness IBU: 24
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


1. Boil for 60 minutes adding hops as defined in ingredients. This is two-step infusion or single decoction mash with a protein rest at 124 °F (51 °C) for 30 minutes and a saccharification rest at 150 °F (66 °C) for 60 minutes.

2. Cool to below 76 °F (24 °C) and pitch White Labs European Ale yeast.

3. Ferment between 65 and 75 °F
(16 and 24 °C).

4. When fermentation is complete, bottle or keg as desired or rack to a secondary and age an additional 2 weeks below 60 °F (16 °C) for that authentic alt smoothness.