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Fermentables Used In Gueuze Recipes

Name Recipes Avg. Usage Usage Range
German - Acidulated Malt 25 11% 2% - 26%
Pale 2-Row 22 45% 10% - 76%
American - White Wheat 21 34% 6% - 55%
German - Pilsner 19 53% 20% - 100%
American - Pilsner 15 36% 22% - 54%
German - Wheat Malt 15 36% 4% - 60%
Flaked Wheat 10 19% 6% - 36%
American - Wheat 10 40% 24% - 61%
American - Red Wheat 7 24% 8% - 50%
German - Vienna 7 16% 8% - 24%
Dry Malt Extract - Wheat 6 22% 12% - 40%
Flaked Oats 6 10% 4% - 18%
German - Bohemian Pilsner 6 47% 41% - 61%
United Kingdom - Maris Otter Pale 6 21% 6% - 33%
Rice Hulls 5 4% 2% - 5%
Munich - Light 10L 5 13% 5% - 20%
Rolled Oats 5 6% 3% - 8%
Canadian - Pale 2-Row 5 57% 38% - 75%
Belgian - Pilsner 5 46% 33% - 64%
Belgian - Wheat 4 31% 9% - 43%
Briess - White Wheat Raw 4 31% 6% - 44%
Dry Malt Extract - Light 4 36% 2% - 91%
Maltodextrin 4 4% 2% - 7%
Cane Sugar 4 11% 5% - 20%
Corn Sugar - Dextrose 3 10% 5% - 13%
Briess - Pilsen Malt 2-Row 3 47% 33% - 58%
United Kingdom - Wheat 3 14% 9% - 16%
Liquid Malt Extract - Wheat 3 47% 34% - 69%
Belgian - CaraVienne 3 6% 4% - 8%
American - Pale Ale 3 33% 13% - 71%
Weyermann - Acidulated 2 10% 9% - 10%
Dry Malt Extract - Pilsen 2 53% 52% - 53%
German - Carapils 2 4% 4% - 4%
Liquid Malt Extract - Pilsen 2 45% 40% - 50%
German - Pale Wheat 2 45% 40% - 50%
Dry Malt Extract - Extra Light 2 5% 2% - 9%
Liquid Malt Extract - Extra Light 2 75% 67% - 84%
American - Caramel / Crystal 20L 2 6% 4% - 7%
Liquid Malt Extract - Munich 2 33% 16% - 50%
Briess - Goldpils Vienna Malt 2 22% 12% - 32%