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Beer Lord Dusseldorf Altbier

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Beer Lord Dusseldorf Altbier

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Beer Style: Dusseldorf-Style Altbeir 
Recipe Type: all-grain
Yield: 5 gallons


Adapted from 'Historic Brewing Company’s Deer Lord Altbier' from the American Homebrewers Association website. Where to start explaining this adaptation? Well, for one, we had to find an American style Dusseldorf Altbeir recipe to have any hopes of substituting the malts in the grain bill. The grain bill was increased 20% to come close to the 1.049 OG of the original recipe. That helped get the color closer to the 16 SRM of the original recipe too. The yeast was substituted with SafAle K-97 which is a German ale yeast strain that we think is the closest substitute.


  • 6 LBS Pale Millet Malt; or 8.4 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
  • 3.6 LBS Munich Millet Malt
  • 4.8 OZ Chocolate Millet Malt
  • 7.2 OZ Biscuit Rice Malt
  • 7.2 OZ CaraMillet Malt
  • 2.4 OZ Crystal Millet Malt
  • 0.28 OZ Magnum Hops
  • 0.78 OZ Mt. Hood Hops
  • SafAle K-97 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.010
Alcohol by Vol: 4.1%
Color SRM: 10.9
Bitterness IBU: 23.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

Note 90 minute boil.

0.28 OZ Magnum Hops @ 90 min
0.34 OZ Mt. Hood Hops @ 30 min
0.44 OZ Mt. Hood Hops @ 5 min

SafAle K-97 Yeast

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