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Beer Style: Düsseldorf Altbier (7C)
Recipe Type: extract
Yield: 5 US gallons

Düsseldorf Altbier


This was my second batch of homebrew and really turned out well. It had a very hoppy flavor with just the right bitterness for my taste. The cracked grains led to a nice copper color. Some drinkers compared it to Washington DC's Old Heurich.

For my next batch, I plan to reserve some of the hops and add them during the last 5 minutes of the boil or dry hopping. Combine with cold water to make 5 gallons, cool and pitch yeast at 75 degrees. Ferment until completion and bottle with corn sugar.


  • 6.6 lbs - Ireks Amber malt extract
  • 1 oz - Northern Brewer hop pellets (7.4 alpha)
  • 2 oz - Hallertau hop pellets (3.8 alpha)
  • 1/3 cup - chocolate malt (cracked)
  • 1/8 cup - black patent malt (cracked)
  • 3/4 cup - crystal malt (cracked)
  • 14 gms - Muton and Fison ale Yeast (or Wyeast #1007 or #1338)
  • 3/4 cup - corn sugar (to bottle)

Beer Profile

Original Gravity: 1.038
Final Gravity: 1.014
Alcohol by Vol: 3.14%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Add cracked grains to 3 gallons of cold water and heat. Once boiling, remove grains. Add extract and hops and boil for 1 hour.