Dusseldorf Altbier Recipe

Get ready to brew a classic German beer with our Dusseldorf Altbier recipe. This robust and bitter ale hailing from Dusseldorf is known for its strength and smoothness, achieved through a cool fermentation and extended lagering process. Follow this recipe to create a batch of Dusseldorf Altbier that boasts a rich flavor profile and a satisfying bitter kick.

Dusseldorf Altbier

Dusseldorf Altbier is stronger and more bitter than altbiers brewed in other areas. Cool fermentation and extended lagering produce a smooth, silky ale.
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment28 days
Course: Beer
Cuisine: Mixed Styles
Keyword: Dusseldorf Altbier
Servings: 40 Pints
Calories: 175kcal
Author: Dan Smullen


  • 1 Brewing kettle or pot
  • 1 Mash tun or large pot for mashing
  • 1 Fermentation vessel (carboy or plastic bucket)
  • 1 Airlock and stopper
  • 1 Wort chiller or alternative method for cooling the wort
  • 1 Strainer or mesh bag for separating grains
  • 1 Hydrometer or refractometer for measuring gravity
  • 1 Thermometer
  • 1 Brewing spoon or paddle
  • 1 Brewing burner or heat source
  • 1 Racking cane or siphoning equipment
  • 1 Bottles or kegs for storing the finished beer
  • 1 Bottle capper or kegging system
  • 1 Sanitizing solution or sanitizer
  • 1 Brewing calculator or software for recipe formulation (optional)


For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

  • 10.9 lb Pilsner malt Quantity 4.8kg
  • 12 oz Light crystal malt Quantity 350g
  • oz Black malt Quantity 70g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

  • oz (Hops) Spalt Select 4.5% When to add – At start of boil (IBU 45.3)
  • oz (Hops) Spalt Select 4.5% When to add – For last 5 mins of boil (IBU 4.4)
  • oz (Hops) Spalt Select 4.5% When to add – At turn off (IBU 0.0)
  • 1 tsp  Protofloc   Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 7 weeks at 3°C (37°F)

  • 1 Wyeast 1275 Thames Valley Ale


Mash Preparation:

  • In a large pot, heat 13 liters (23 pints) of water to a temperature of 65°C (149°F).
  • Add 10.9 pounds (4.8 kilograms) of Pilsner malt, 12 ounces (350 grams) of light crystal malt, and 2.5 ounces (70 grams) of black malt to the water.
  • Stir the grains thoroughly to ensure they are fully immersed in the water.
  • Maintain the mash temperature at 65°C (149°F) for 1 hour.


  • In a separate pot, heat 27 liters (47.5 pints) of water and bring it to a boil.
  • Once the water is boiling, add 3.25 ounces (Hops) of Spalt Select (4.5% alpha acids).
  • Allow the mixture to boil for 1 hour, maintaining a gentle rolling boil.
  • After 55 minutes of boiling, add 1 teaspoon of Protofloc to help clarify the beer.
  • During the last 5 minutes of the boil, add 1.5 ounces of Spalt Select hops.
  • Finally, at the end of the boil, add 1.75 ounces of Spalt Select hops and turn off the heat.

Cooling and Fermentation:

  • Transfer the boiled wort to a fermentation vessel, ensuring to strain out the hops and any other solids.
  • Cool the wort to a temperature of 18°C (64°F).
  • Once the wort has reached the desired temperature, add the Wyeast 1275 Thames Valley Ale yeast.
  • Seal the fermentation vessel with an airlock and allow fermentation to take place for approximately 28 days at 18°C (64°F).


  • After fermentation, transfer the beer to a secondary vessel or kegs.
  • Condition the beer for 7 weeks at a temperature of 3°C (37°F).
  • This extended conditioning period will help develop the flavors and clarify the beer.

Ready to Drink:

  • After the 7-week conditioning period, your Dusseldorf Altbier should be ready to drink.
  • Pour it into glasses or bottles and enjoy!
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)8 Weeks5.3%49.6 IBU22.1 EBC

Authentic Dusseldorf Altbier

This recipe allows you to recreate the traditional Dusseldorf Altbier, known for its stronger and more bitter profile compared to altbiers brewed in other regions.

Smooth and Silky Texture

Through a combination of cool fermentation and extended lagering, this recipe produces a smooth and silky ale that is highly enjoyable to drink.

Rich Flavor Profile

The use of Pilsner malt, light crystal malt, and black malt in the mash creates a robust base with layers of complex flavors that contribute to the unique character of Dusseldorf Altbier.

Balanced Bitterness

The addition of Spalt Select hops at different stages of the boil ensures a well-balanced bitterness, resulting in a satisfying and harmonious flavor profile.

Impressive Results

By following the provided instructions and using quality ingredients, you can create a batch of Dusseldorf Altbier that rivals those found in specialty breweries, impressing both yourself and your friends.

FAQ on Making this Dusseldorf Altbier Recipe

What is the mash temperature required for this recipe?

The mash temperature for this recipe is 65°C (149°F).

How long should the mash time be?

The mash time should be 1 hour.

What type of malt is used in the mash?

The mash consists of Pilsner malt, light crystal malt, and black malt.

When should the Protofloc be added during the boil?

Protofloc should be added during the last 15 minutes of the boil.

What type of yeast is recommended for fermentation?

Wyeast 1275 Thames Valley Ale yeast is recommended for fermentation.

How long should the fermentation process take?

The fermentation process should take approximately 28 days.

What is the conditioning temperature and duration?

The beer should be conditioned at 3°C (37°F) for 7 weeks.

How many pints does this recipe yield?

This recipe yields approximately 40 pints (23 liters) of beer.

What is the estimated ABV (Alcohol by Volume) of the beer?

The estimated ABV of the beer is 5.3%.

What is the bitterness rating (IBU) and color rating (EBC) of the beer?

The bitterness rating (IBU) of the beer is 49.6, and the color rating (EBC) is 22.1.

What is the total cook time required for this recipe?

The total cook time required for this recipe is 1 hour and 15 minutes.

What is the recommended temperature for cooling the wort before adding the yeast?

The recommended temperature for cooling the wort is 18°C (64°F).

Can I substitute the recommended hops with a different variety?

Yes, you can substitute the recommended Spalt Select hops with a different hop variety of your choice.

Is there a specific brand or strain of Wyeast 1275 Thames Valley Ale recommended?

No specific brand is required, but Wyeast 1275 Thames Valley Ale strain is recommended for best results.

Can I shorten or extend the conditioning period for the beer?

The conditioning period can be adjusted, but it is recommended to follow the suggested 7-week duration for optimal flavor development.

Are there any additional ingredients or flavorings that can be added to customize the beer?

You can experiment with additional ingredients or flavorings, such as spices or fruits, during the brewing process to customize the beer to your preference.

Can I use a different type of malt instead of Pilsner malt?

While the recipe calls for Pilsner malt, you can use different malt varieties to experiment with flavor profiles, but it may alter the traditional characteristics of Dusseldorf Altbier.

How should I sanitize the fermentation vessel and other equipment before use?

Before use, sanitize the fermentation vessel and all equipment with a suitable sanitizing solution to ensure a clean and sterile brewing environment.

What is the ideal serving temperature for Dusseldorf Altbier?

The ideal serving temperature for Dusseldorf Altbier is around 8-12°C (46-54°F) to fully appreciate its flavors and aromas.

Can I carbonate the beer naturally in bottles instead of using kegs?

Yes, you can carbonate the beer naturally in bottles by adding a priming sugar solution to each bottle before sealing. Allow the beer to condition at room temperature for a couple of weeks to carbonate.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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