Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Fermentables Used In Fruit Lambic Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Pilsner 8 50% 31% - 95%
German - Pilsner 8 49% 23% - 80%
German - Acidulated Malt 7 8% 3% - 26%
Belgian - Wheat 7 27% 15% - 37%
German - Wheat Malt 7 27% 4% - 48%
Flaked Oats 7 8% 4% - 14%
Flaked Wheat 6 22% 4% - 31%
Rice Hulls 6 7% 2% - 16%
Raspberry 5 25% 12% - 57%
American - Pilsner 5 52% 37% - 59%
Unmalted Wheat 5 19% 6% - 40%
Torrified Wheat 4 9% 2% - 19%
German - Vienna 4 28% 4% - 93%
German - Bohemian Pilsner 3 57% 48% - 74%
Munich 3 17% 4% - 38%
Pale 2-Row 3 49% 33% - 64%
American - Wheat 3 49% 46% - 50%
United Kingdom - Wheat 3 28% 11% - 40%
American - White Wheat 3 30% 11% - 50%
Belgian - Special B 3 3% 2% - 5%
American - Red Wheat 3 18% 11% - 22%
Dry Malt Extract - Pilsen 2 47% 44% - 49%
Candi Syrup - Belgian Candi Syrup - Golden (5L) 2 3% 3% - 3%
Honey Malt 2 6% 4% - 7%
Dry Malt Extract - Extra Light 2 4% 0% - 8%
United Kingdom - Crystal 60L 2 7% 5% - 8%
Cherry, dark sweet 2 41% 38% - 44%
German - CaraMunich I 2 5% 3% - 6%
Blueberry 2 11% 10% - 12%
Belgian - Aromatic 2 3% 2% - 5%
United Kingdom - Maris Otter Pale 2 61% 61% - 62%
American - Carapils (Dextrine Malt) 2 4% 3% - 5%
Peach 2 28% 13% - 43%
Corn Sugar - Dextrose 2 4% 1% - 8%
https://www.brewersfriend.com/