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  • Achtung! Alt!

    This German amber style is often well received by those not familiar with the historic regional style. Clean finish, malty undertones, a big foamy head, and a nice bright splash of German nobles hops give a perfectly balanced ale. If you haven't yet, give a try to the tasty session beer of Düsseldorf.

    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Techincal Team


    Quantity Ingredient Comment Malt Style
    7.5 lbs Pilsen Malt Steeping grain
    1 lb Carapils® Malt Steeping grain
    1 lb Caramel Vienne Malt 20L Steeping grain
    0.25 lb Blackprinz® Malt Steeping grain
    1 oz Spalt Hops (4.8 AAU%) 60 min boil
    1 oz Spalt Hops (4.8 AAU%) 30 min boil
    1 oz Czech Saaz Hops (3.5% AAU) 5 min boil
    1 pack WLP003 German Ale II Yeast Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Bring 3.2 gallons of water to 167°F.
    2. Mash grains at 154°F for 1 hour.
    3. Heat 4.7 gallons of 180°F sparge water in a kettle.
    4. Sparge and collect 6 gallons in kettle; bring to boil.
    5. Add 1 oz Spalt hops.
    6. After 30 minutes add 1 oz Spalt hops.
    7. After 20 more minutes, add yeast nutrient.
    8. Boil 5 more minutes, and add Czech Saaz hops.
    9. After 5 minutes, turn heat off.
    10. Cool beer to 70°F. Transfer to Fermenter.
    11. Pitch a pack of White Labs WLP003 German Ale II Yeast.

    Primary Fermentation: 1 week at 68°F-70°F.

    Secondary Fermentation: 2 weeks at 65°F-68°F.

    Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP003 yeast for 3-4 weeks.

    Original Gravity: 1.047

    Final Gravity: 1.012

    Alcohol by Weight:

    Alcohol by Volume: 4.7%

    IBU: 38

    Color: 17