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Fermentables Used In Australian Sparkling Ale Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 32 76% 28% - 100%
American - Wheat 17 14% 3% - 40%
United Kingdom - Maris Otter Pale 15 66% 28% - 100%
Cane Sugar 14 9% 1% - 16%
United Kingdom - Pale 2-Row 12 72% 29% - 93%
German - Pilsner 11 66% 20% - 99%
American - Carapils (Dextrine Malt) 11 6% 2% - 14%
American - Caramel / Crystal 40L 10 4% 1% - 9%
American - Pale Ale 9 67% 43% - 87%
United Kingdom - Wheat 9 9% 7% - 14%
American - Pilsner 9 60% 34% - 89%
New Zealand - Wheat Malt 9 11% 2% - 26%
New Zealand - Ale Malt 9 74% 22% - 100%
Corn Sugar - Dextrose 8 15% 7% - 31%
Dry Malt Extract - Light 8 48% 5% - 100%
American - White Wheat 7 13% 5% - 24%
American - Caramel / Crystal 20L 6 4% 1% - 9%
New Zealand - Pilsner Malt 6 75% 47% - 100%
Munich Light 6 14% 5% - 24%
American - Caramel / Crystal 60L 6 2% 1% - 4%
German - Wheat Malt 6 16% 7% - 41%
American - Pale 6-Row 5 27% 19% - 38%
American - Caramel / Crystal 120L 5 1% 0% - 3%
Torrified Wheat 5 9% 5% - 12%
New Zealand - Light Crystal Malt 5 4% 0% - 6%
German - Vienna 5 24% 8% - 56%
German - Acidulated Malt 5 1% 0% - 3%
American - Victory 4 5% 4% - 7%
United Kingdom - Cara Malt 4 9% 3% - 20%
United Kingdom - Crystal 60L 4 5% 3% - 8%
American - Vienna 4 43% 12% - 100%
German - Carapils 4 6% 0% - 10%
Flaked Oats 4 9% 2% - 16%
American - Red Wheat 4 14% 5% - 23%
United Kingdom - Crystal 50L 3 3% 3% - 3%
German - Bohemian Pilsner 3 67% 53% - 76%
Munich Malt 3 23% 4% - 48%
Rice Hulls 3 13% 3% - 20%
Crisp Malting - Finest Maris Otter 3 67% 11% - 100%
United Kingdom - Crystal 15L 3 11% 5% - 22%
German - CaraHell 3 8% 6% - 10%
German - CaraRed 3 4% 4% - 5%
Canadian - Pale 2-Row 3 66% 48% - 90%
German - Pale Ale 3 77% 59% - 90%
Liquid Malt Extract - Light 3 62% 39% - 86%
German - Pale Wheat 2 3% 2% - 4%
Dry Malt Extract - Wheat 2 10% 9% - 10%
New Zealand - American Ale Malt 2 68% 46% - 90%
Belgian Candi Sugar - Clear/Blond (0L) 2 9% 9% - 10%
United Kingdom - Roasted Barley 2 1% 0% - 1%
United Kingdom - Golden Promise 2 40% 19% - 61%
Weyermann - Munich Type I 2 17% 3% - 32%
Belgian - Wheat 2 12% 12% - 12%
New Zealand - Dark Crystal Malt 2 2% 1% - 2%
United Kingdom - Halcyon 2 57% 57% - 57%
United Kingdom - Crystal 30L 2 4% 2% - 5%
New Zealand - Vienna Malt 2 33% 29% - 38%
Maltodextrin 2 6% 5% - 6%
Munich - Light 10L 2 13% 10% - 16%
Flaked Wheat 2 12% 9% - 16%
United Kingdom - Crystal 45L 2 8% 4% - 11%
United Kingdom - Crystal 140L 2 2% 1% - 2%
American - Caramel / Crystal 15L 2 13% 8% - 17%
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