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Oompah Band Alt

An inclusion of Briess Carabrown® Malt puts a nutty twist on this lager-like German ale.

Type: Ale

Style: Altbier

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
5 lbs Goldpils® Vienna Malt Base
4 lbs Ashburne® Mild Malt Base
0.5 lb Carabrown® Malt Roasted, Brown
0.5 lb Caramel Malt 90L Caramel, Crystal
1.5 oz Perle (6.5% AA hop) 60 min boil
1 vial WLP003 German Ale II Yeast
1 capsule Servomyces Yeast Nutrient 10 min boil


  1. Mash grains at 148-152ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Cool to 66ºF, oxygenate wort
  6. Pitch 1 vial WLP003 German Ale II Yeast

Primary Fermentation: 2 weeks at 66ºF

Secondary Fermentation: 2-4 weeks

Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP003 German Ale II Yeast

Original Gravity: 1.048º Plato

Final Gravity: 1.012ºPlato

Alcohol by Weight: 3.7%

Alcohol by Volume: 4.7%

IBU: 30

Color: 18º Lovibond


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