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Fermentables Used In Fruit Lambic Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 29 58% 25% - 98%
American - White Wheat 20 22% 4% - 43%
Flaked Wheat 18 23% 7% - 44%
German - Acidulated Malt 16 6% 2% - 21%
German - Pilsner 14 51% 15% - 90%
American - Pilsner 12 53% 13% - 100%
American - Wheat 12 32% 8% - 58%
Flaked Oats 11 6% 2% - 9%
Belgian - Pilsner 9 49% 16% - 71%
American - Carapils (Dextrine Malt) 7 6% 2% - 10%
Munich - Light 10L 6 21% 8% - 45%
American - Vienna 6 10% 7% - 16%
German - Wheat Malt 6 35% 11% - 75%
Unmalted Wheat 4 36% 30% - 44%
Torrified Wheat 4 16% 5% - 36%
Belgian - Wheat 4 26% 12% - 47%
Dry Malt Extract - Light 4 53% 20% - 100%
Corn Sugar - Dextrose 4 12% 5% - 20%
German - Pale Ale 4 64% 27% - 90%
Aromatic Malt 4 15% 4% - 45%
Dry Malt Extract - Pilsen 3 58% 43% - 86%
German - Melanoidin 3 3% 1% - 4%
Blueberry 3 17% 12% - 22%
German - Bohemian Pilsner 3 47% 16% - 67%
Belgian - Pale Ale 3 46% 25% - 71%
American - Red Wheat 3 17% 5% - 34%
American - Caramel / Crystal 20L 3 13% 10% - 15%
Honey Malt 3 5% 4% - 5%
Raspberry, red 3 36% 27% - 49%
German - Vienna 3 43% 13% - 73%
United Kingdom - Golden Promise 3 41% 15% - 58%
Canadian - Pale 2-Row 3 69% 60% - 80%
Flaked Corn 2 8% 8% - 9%
Blackberry 2 20% 12% - 27%
American - Caramel / Crystal 10L 2 8% 6% - 9%
Belgian - Aromatic 2 5% 5% - 6%
German - Spelt Malt 2 6% 5% - 6%
New Zealand - Wheat Malt 2 23% 20% - 27%
Maltodextrin 2 3% 3% - 4%
Belgian - Biscuit 2 11% 10% - 13%
Cherry 2 11% 3% - 18%
Dry Malt Extract - Wheat 2 48% 43% - 53%
Finland - Pilsner Malt 2 44% 22% - 67%
American - Caramel / Crystal 40L 2 17% 3% - 30%
American - Pale 6-Row 2 40% 10% - 70%
Lactose (Milk Sugar) 2 5% 5% - 5%
German - CaraFoam 2 5% 2% - 8%
Belgian - Special B 2 3% 3% - 4%
United Kingdom - Maris Otter Pale 2 40% 29% - 51%
Finland - Wheat Malt 2 25% 16% - 33%
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