Neue Altbier

Share Post

Patrick Barry of Cambridge, MA won a gold medal in Category #7: Amber Hybrid Beer during the 2014 National Homebrew Competition Final Round in Grand Rapids, MI. Barry’s Amber Hybrid Beer was chosen as the best among 164 final round entries in the category.

To see other winning homebrew recipes from the 2014 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Neue Altbier | Düsseldorf Altbier

Ingredients

  • For 5.25 Gallons (19.87 L)
    • 8.0 lb (3.63 kg) German Pilsner malt
    • 2.0 lb (0.9 kg) Munich malt
    • 1.0 lb (0.45 kg) aromatic malt
    • 8.0 oz (227 g) Cara-Munich® II malt
    • 4.0 oz (113 g) Carafa® malt
    • 0.84 oz (24 g) Herkules pellets, 15.7% a.a. (60 min)
    • 0.5 oz (14 g) Hallertau pellets, 7.9% a.a. (15 min)
    • Wyeast 1007 German Ale yeast, starter
    • 2 tsp yeast nutrient (1 in starter, 1 in boil)

    Specifications

    • Original Gravity: 1.052
    • Final Gravity: 1.011
    • ABV: 5.38%

    Directions

    1. Use brewing water with 63 ppm calcium, 0 ppm magnesium, 15 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should be at 5.44. Add half of Campden tablet before dough-in. Mash grains at 150° F (66° C) for 90 minutes. Mash out at 165° F (74° C) for 10 minutes. Fine fermented beer with 1 tsp gelatin.
    2. Primary fermentation for 21 days at 61° F (16° C).
    3. Secondary fermentation for 50 days at 35° F (2° C).
    4. Forced CO2 to carbonate (2.6 vol).