This book explains how Altbier was brewed in Dusseldorf centuries ago by brewmonks and brewnuns, and how to brew one today.

Table of Contents

Foreword

Preface

Acknowledgments

Introduction

Chapter 1: Altbier throughout History

Chapter 2: Altbier profile

Chapter 3: Altbier Ingredients

Grain

Water

Hops

Yeast

Chapter 4: Altbier Equipment for the Homebrewer

Home Mash Tun

Home Lauter Tun with Recirculation

Home Whirlpool

Home Heat Exchanger

Home Fermentation and Lagering Equipment

Home Filter

Chapter 5: Altbier Brewing Methods

Composing Your Grain Bill

Mashing

Boiling

Hopping

Adding Flavor and Aroma Hops

Clarifying the Wort

Aerating the Cooled Wort

Fermenting

Lagering

Filtering

Conditioning and Packaging

Chapter 6: Recipe Guidelines

Appendix A: Commercial Alt Examples

Appendix B: Malting German Grain

Appendix C: Mash pH and Water Hardness

Appendix E: Calculating Your Grain Bill for Beer Color

Appendix F: Calculating Your Bittering Hops Addition

Appendix G: Unit Conversion Chart

Glossary

References and Further Reading

Index

About the Author