The Brewer

Altbier Brewing Guide: The Old Way

Altbier: The Survivor of Düsseldorf

“Alt” means “Old” in German. It refers to the old style of brewing (top-fermenting ale) that existed before lagers took over the world. While the rest of Germany switched to bottom-fermenting lagers in the 19th century, the stubborn brewers of Düsseldorf held the line. They refined their ale brewing to such a high degree that it became as clean and crisp as a lager, but with the complex malt depth of an ale.

1. The Flavor Profile

  • Color: Copper to Dark Bronze (11–17 SRM).
  • Balance: Assertively bitter (25–50 IBU) but balanced by a rich, nutty malt backbone.
  • Fermentation: Extremely clean. Low esters. It should taste “Lager-like.”
  • Finish: Dry and crisp.

2. Ingredients

The Malt

  • Base: German Pilsner Malt (60-70%).
  • Munich Malt: (20-30%) Essential for the nutty, bready flavor.
  • Caramunich / Carafa: A small amount (5%) for color adjustment and depth.
  • Wheat: Some traditional recipes use a small percentage of wheat for head retention.

The Hops: Spalt

The traditional hop of the region is Spalt.

  • Profile: Herbal, floral, and spicy.
  • Substitutes: Perle, Magnum (for bittering), Tettnang.
  • Usage: Altbier is quite bitter. The bitterness helps cut through the malt richness.

The Yeast: The Hybrid Key

You cannot use just any ale yeast. You need a strain that works well at cool temperatures and flocculates aggressively.

  • Wyeast 1007 (German Ale): The classic strain. Low ester profile, high attenuation.
  • WLP036 (Düsseldorf Alt): Specific for the style.
  • Fermentation Temp: 13°C–16°C (55°F–60°F). This is very cold for an ale.

3. The Process: Cool and Long

  1. Mash: A single infusion at 65°C (149°F) is fine, but a step mash helps clear the beer.
  2. Boil: 90 minutes (Pilsner malt base).
  3. Cool Fermentation: Pitch yeast at 15°C. Keep it there. Do not let it free rise. We want to suppress fruitiness.
  4. Lagering: Yes, you lager this ale. Once fermentation is done, drop the temperature to near freezing (0°C–2°C) and hold for 3-4 weeks. This precipitates proteins and yeast, resulting in a brilliant clarity.

4. Recipe: “Die Altstadt” (The Old Town)

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.050
  • FG: 1.012
  • ABV: 5.0%
  • IBU: 40
  • SRM: 14

Grain Bill

  • 2.7 kg (6 lbs) German Pilsner Malt
  • 1.8 kg (4 lbs) Munich Malt Type II (Dark)
  • 0.11 kg (4 oz) Carafa Special II (De-husked) - Mainly for color

Hops

  • 30g (1 oz) Perle (8% AA) @ 60 min
  • 30g (1 oz) Spalt (4% AA) @ 15 min
  • 30g (1 oz) Spalt (4% AA) @ 0 min

Yeast

  • Wyeast 1007 German Ale

Instructions

  1. Mash: 65°C (149°F) for 60 mins.
  2. Boil: 90 mins.
  3. Ferment: 14°C (58°F) for 7-10 days.
  4. Cold Crash: Drop to 2°C and hold for 3 weeks.
  5. Carbonate: 2.5 volumes CO2.

5. Water Chemistry

Düsseldorf water is relatively hard, especially compared to Pilsen.

  • Chloride/Sulfate: Balanced.
  • Calcium: 100 ppm.

Conclusion

Altbier is a testament to tradition. It proves that “New” isn’t always “Better.” A well-brewed Altbier—served in a small cylindrical glass (Stange) in the Old Town of Düsseldorf—is one of the great beer experiences of the world.