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Fermentables Used In German Helles Exportbier Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 37 75% 50% - 100%
German - Vienna 21 20% 4% - 60%
Munich Light 21 18% 4% - 36%
German - Melanoidin 14 3% 1% - 5%
American - Pilsner 10 78% 44% - 96%
German - Carapils 8 9% 3% - 19%
American - Vienna 8 18% 8% - 50%
Munich - Light 10L 8 8% 4% - 19%
German - CaraHell 7 8% 3% - 19%
German - Acidulated Malt 6 3% 1% - 5%
German - Bohemian Pilsner 6 79% 64% - 100%
American - Carapils (Dextrine Malt) 5 6% 4% - 9%
Pale 2-Row 4 43% 18% - 84%
Dry Malt Extract - Light 4 27% 7% - 78%
German - CaraMunich II 4 4% 4% - 5%
Munich Dark 3 11% 11% - 12%
American - Victory 3 4% 2% - 5%
Liquid Malt Extract - Pilsen 3 50% 22% - 66%
Belgian - Pilsner 3 95% 86% - 100%
Dry Malt Extract - Pilsen 2 77% 53% - 100%
Liquid Malt Extract - Light 2 83% 81% - 84%
Briess - DME Pilsen Light 2 100% 100% - 100%
Honey 2 13% 6% - 20%
United Kingdom - Golden Promise 2 49% 22% - 77%
Briess - Carapils Malt 2 3% 2% - 4%
German - Floor-Malted Bohemian Wheat 2 4% 4% - 4%
Finland - Cara Plus 100 2 9% 8% - 10%
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