You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here
- Product Details
- Alt refers to an old-school, top-fermented style of brewing ale rather than a relatively modern bottom-fermented lager. Altbier is especially associated with the city of Düsseldorf. Alts are a bit difficult to explain to the uninitiated - kind of like a hoppy Oktoberfest? A very malty pale ale? You’ll just have to try a glass of coppery-brown, rich, caramelly, and bitter ale to get the idea.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for German Alt Extract Kit Instructions Regional Style German/Czech/Continental Original Gravity 1052 Total Time to Make 6 weeks
- 4.8 / 5.057 ReviewsExcellent altSecond batch of alt I have brewed. This one got a taste test by my father who grew up drinking alt in Duesseldorf. Not quite the same as Uerige alt, but he still liked it enough to keep going back to the keg - for me that's a ringing endorsement and I will be brewing this again. Also got rave reviews from the Amis at a recent party.November 30, 2013Excellent Brew!I brewed this one at the beginning of August and then let it sit for a month and a half before cracking open my first bottle for my annual Oktoberfest Party, and was it a hit! This is by far the best extract kit I have brewed from Northern Brewer and I will definetly do this one again. The longer you let it mature the better it gets!October 8, 2010German Alt Extract Kitit was a big hit at the German party I was atOctober 7, 2015Love German altsJust transferred to secondary and smelled wonderful. So hopefully that's a good indication of what's to come!May 16, 2016Great tasting beer malty and bitterNever had a alt beer but this one was great used the wyeast the only thing I can say is this gets way better with age of course I kegged and had to taste it so it did not age the 4 weeks as instructed when I brew it again will let it age longer was a different beer after sitting in the keg for 2 months patience will reward you on this oneOctober 4, 2015Great brew.. be patientI just got this on tap again (had it last summer). Dusseldorf Yeast. Such a great, easy drinking beer. Everyone loves it. I find that if you can wait until about 10-12 weeks it is worth the wait.May 19, 2016One of the bestI used the WLP036 yeast and fermented it at 66 degrees. The flavor is a little caramelly, with a pleasant slight frutiness, and a nice amount of bitterness for an aftertaste. Not overly bitter though. One of my new favorites! It reminds me of good English bitter.June 8, 2015Great Summer BeerThis beer turned out fantastic! I never really had an Alt beer until this spring and just love the change of pace. Its easy to drink with nice flavors. I went to a German style brewery last week here in town and they had 2 Alt beers and this NB kit is much better. Had it on tap for 4th of July and it was the hit of the party, and now its all gone :(Will definitely brew again. Be a little patient with this one like others have said, seems to hit its stride around week 10.July 5, 2015Great Beer - Easy to Brew !!Brewed the Alt pretty much per Recipe. Best beer I brewed to date. Was a big Schmaltz (?) guy and this was not exactly that - but perhaps better. Brewed at 68F two weeks primary - two weeks secondary - then kegged with "The Force" @ 20PSI then down to 10PSI. Poured great and will brew again. Nice !!November 13, 2012This is the beer you want to brewFollow the directions. Ferment cool. Be patient. You will be rewarded with an outstanding beer that you can enjoy throughout the year.January 13, 2013
- Browse 4 questions Browse 4 questions and 7 answersWhat is the optimal fermentation temperature range? It is not in the instructions.BEST ANSWER: YEAST
- DRY YEAST (DEFAULT): Safale US-05 Ale Yeast. Optimum
temp: 59°-75° F.
- LIQUID YEAST OPTION: Wyeast 1007 German Ale Yeast.
Ferments dry and crisp, leaving a complex but mild flavor.
Produces an extremely rocky head and ferments well down
to 55° F. Apparent attenuation: 73–77%. Flocculation: low.
Optimum temp: 55°-66° F.I ended up brewing this 4 weeks ago. It has been in the primary fermenter for 4 weeks, as I just returned from Nicaragua. I have hardly made a dent in my previous batch and need to buy myself some time before I bottle the German Alt to avoid purchasing more bottles. Can I leave it in longer, or should I move it to a secondary container? How should I proceed?BEST ANSWER: Hi Kyle,
Thanks for contacting us! I would definitively move it to a second vessel, since some of the yeast will start to die soon, and if the beer stays on the original yeast cake too long, it can eventually lead to off-flavors in the beer. To avoid these flavors setting in, you'll want to rack? (siphon) the brew out of the first fermentor, careful to leave the trub behind and into a new, clear and clean fermenter. Doing so allows the brew to settle out and condition in flavor. It also give the brewer an opportunity to clear out the beer, after racking the beer into a secondary fermenter, still more trub may form, but when racked into bottles during the final stage the beer should be less hazy and more clear than it started off.
Remember, when racking into a new, secondary fermentor, it is equally important that this vessel is clean and sanitary. Be sure to sanitize your auto-siphon, your carboy, your airlock and stopper and any tubing that may come in contact with the brew. Let me know if you could use more info!
CharlesBought this kit a month and a half ago. I reiterated the yeast and malt and put the hips in the freezer. Will this still be good to be our is it too old?BEST ANSWER: Your ingredients should still be good, although we do not recommend keeping malt extract in the refrigerator. Doing so increases the chances of its exposure to moisture, and that can spoil the extract.I just bought this kit and it will arrive around May 9th. I will not be able to brew it until around June 6th. Is there a special way to store the ingredients? Reading the previous question has me wondering.BEST ANSWER: Store the yeast in the fridge, the hops in the freezer and the grains and malt at room temp in a (50-70 F) cool, dry, dark place.