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Fermentables Used In German Leichtbier Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 27 78% 26% - 100%
Munich - Light 10L 13 17% 5% - 36%
American - Pilsner 12 91% 58% - 100%
German - Acidulated Malt 12 3% 1% - 9%
American - Vienna 9 20% 9% - 33%
Pale 2-Row 9 73% 43% - 100%
German - Wheat Malt 8 19% 2% - 61%
German - Pale Ale 7 69% 34% - 100%
German - Carapils 7 7% 3% - 19%
United Kingdom - Maris Otter Pale 7 73% 10% - 100%
American - Victory 6 7% 3% - 10%
German - Melanoidin 6 4% 1% - 8%
Flaked Oats 6 22% 2% - 100%
American - Carapils (Dextrine Malt) 6 6% 4% - 7%
Honey 5 28% 4% - 100%
German - Vienna 5 11% 5% - 29%
American - Caramel / Crystal 60L 5 9% 3% - 17%
German - Bohemian Pilsner 4 87% 66% - 97%
American - Caramel / Crystal 10L 4 6% 2% - 8%
Belgian - Pilsner 3 86% 83% - 89%
Weyermann - Pilsner 3 95% 95% - 95%
Torrified Wheat 3 4% 2% - 6%
Bestmalz - BEST Pilsen 3 63% 45% - 88%
Weyermann - Carahell 3 7% 6% - 8%
Canadian - Pale 2-Row 3 68% 39% - 91%
Aromatic Malt 3 8% 6% - 9%
American - White Wheat 3 11% 3% - 19%
Finland - Pilsner Malt 3 63% 48% - 81%
Flaked Corn 2 14% 11% - 17%
Cane Sugar 2 7% 4% - 11%
Liquid Malt Extract - Pilsen 2 100% 100% - 100%
American - Caramel / Crystal 20L 2 34% 8% - 60%
Bestmalz - BEST Acidulated 2 3% 2% - 3%
Munich Dark 20L 2 24% 5% - 43%
American - Wheat 2 20% 9% - 30%
Rice Hulls 2 7% 5% - 9%
BE - Pale Ale 2 91% 86% - 96%
German - Floor-Malted Bohemian Pilsner 2 43% 4% - 82%
Belgian - Biscuit 2 3% 2% - 4%
Weyermann - Acidulated 2 2% 2% - 3%