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Fermentables Used In Fruit Lambic Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 10 50% 23% - 80%
Belgian - Pilsner 10 50% 31% - 95%
German - Wheat Malt 10 30% 4% - 49%
Flaked Oats 9 8% 4% - 14%
German - Acidulated Malt 9 6% 0% - 26%
Rice Hulls 8 6% 2% - 16%
Flaked Wheat 8 20% 4% - 31%
Unmalted Wheat 7 28% 6% - 50%
Pale 2-Row 7 52% 33% - 69%
Belgian - Wheat 7 27% 15% - 37%
Raspberry 6 26% 7% - 57%
American - Pilsner 6 50% 37% - 59%
Torrified Wheat 5 15% 2% - 40%
Maltodextrin 5 4% 3% - 6%
Canadian - Pale 2-Row 4 61% 38% - 91%
American - White Wheat 4 24% 6% - 50%
German - Vienna 4 28% 4% - 93%
American - Carapils (Dextrine Malt) 4 4% 2% - 5%
Briess - DME Pilsen Light 3 41% 29% - 62%
Blueberry 3 17% 10% - 21%
Honey Malt 3 20% 4% - 50%
United Kingdom - Wheat 3 28% 11% - 40%
Cherry, dark sweet 3 38% 32% - 44%
German - Bohemian Pilsner 3 57% 48% - 74%
American - Red Wheat 3 18% 11% - 22%
United Kingdom - Maris Otter Pale 3 61% 60% - 62%
American - Wheat 3 49% 46% - 50%
Belgian - Special B 3 3% 2% - 5%
Munich 3 17% 4% - 38%
Briess - DME Bavarian Wheat 2 44% 31% - 58%
United Kingdom - Crystal 60L 2 7% 5% - 8%
Dry Malt Extract - Wheat 2 46% 43% - 50%
Corn Sugar - Dextrose 2 4% 1% - 8%
Belgian - Aromatic 2 3% 2% - 5%
United Kingdom - Golden Naked Oats 2 13% 2% - 24%
German - CaraMunich I 2 5% 3% - 6%
Candi Syrup - Belgian Candi Syrup - Golden (5L) 2 3% 3% - 3%
Blackberry 2 17% 11% - 23%
Belgian - Biscuit 2 4% 2% - 7%
Castle Malting - Ch√Ęteau Pale Ale 2 78% 70% - 86%
Dry Malt Extract - Pilsen 2 47% 44% - 49%
Cherry 2 20% 7% - 32%
American - Vienna 2 30% 12% - 48%
Munich Dark 20L 2 2% 1% - 2%
Cherry, Montmorency 2 51% 50% - 51%