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Fermentables Used In Festbier Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 66 62% 8% - 93%
German - Vienna 58 28% 4% - 100%
Munich Light 53 23% 3% - 55%
German - Melanoidin 23 4% 1% - 9%
German - Acidulated Malt 20 3% 0% - 5%
American - Vienna 16 34% 6% - 82%
American - Pilsner 15 59% 18% - 95%
Munich Dark 14 11% 4% - 22%
Pale 2-Row 12 52% 12% - 92%
Munich - Light 10L 12 18% 7% - 33%
Belgian - Aromatic 11 4% 1% - 9%
German - Floor-Malted Bohemian Pilsner 10 65% 25% - 90%
German - Bohemian Pilsner 9 44% 20% - 76%
German - Carapils 8 5% 2% - 10%
Dark Munich 7 14% 7% - 21%
German - CaraHell 7 9% 5% - 18%
American - Carapils (Dextrine Malt) 7 5% 3% - 10%
German - CaraFoam 6 5% 4% - 7%
Munich - Dark 20L 6 9% 5% - 18%
Munich 6 33% 9% - 80%
Belgian - Biscuit 5 2% 1% - 5%
United Kingdom - Maris Otter Pale 5 41% 15% - 85%
American - Victory 5 5% 5% - 9%
German - CaraRed 4 3% 2% - 4%
Belgian - Pilsner 4 48% 35% - 77%
German - CaraMunich I 4 6% 5% - 7%
Belgian - CaraMunich 4 2% 1% - 4%
Munich 4 23% 10% - 29%
Munich Light 3 22% 14% - 31%
Belgian - Special B 3 1% 0% - 2%
American - Caramel / Crystal 20L 3 5% 5% - 5%
United Kingdom - Lager 3 71% 55% - 83%
German - CaraMunich III 3 4% 2% - 8%
Aromatic Malt 3 1% 1% - 2%
Weyermann - Pilsner 2 82% 80% - 85%
Dry Malt Extract - Pilsen 2 9% 8% - 10%
American - Pale Ale 2 41% 21% - 60%
American - Caramel / Crystal 80L 2 3% 2% - 5%
Flaked Wheat 2 4% 2% - 5%
American - Wheat 2 6% 3% - 10%
German - CaraMunich II 2 6% 5% - 7%
Belgian - CaraVienne 2 7% 4% - 10%
Finland - Vienna Malt 2 53% 20% - 86%
American - Caramel / Crystal 120L 2 4% 1% - 7%
American - Caramel / Crystal 30L 2 5% 3% - 7%
Honey Malt 2 2% 2% - 3%
Liquid Malt Extract - Pilsen 2 49% 8% - 90%
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