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Fermentables Used In Gueuze Recipes

Name Recipes Avg. Usage Usage Range
German - Acidulated Malt 18 11% 3% - 26%
German - Pilsner 13 47% 20% - 91%
American - White Wheat 12 37% 22% - 50%
Pale 2-Row 11 45% 10% - 67%
German - Wheat Malt 10 34% 4% - 60%
American - Pilsner 10 38% 22% - 54%
American - Wheat 7 39% 24% - 61%
German - Vienna 5 16% 8% - 24%
Dry Malt Extract - Wheat 5 18% 12% - 31%
Flaked Wheat 5 19% 10% - 33%
Rice Hulls 4 4% 2% - 5%
Dry Malt Extract - Light 3 45% 2% - 91%
Canadian - Pale 2-Row 3 58% 44% - 74%
United Kingdom - Maris Otter Pale 3 16% 6% - 33%
Belgian - Pilsner 3 44% 33% - 64%
Munich Light 3 16% 12% - 20%
American - Pale Ale 3 33% 13% - 71%
German - Bohemian Pilsner 3 46% 41% - 49%
Maltodextrin 3 3% 2% - 4%
Liquid Malt Extract - Wheat 3 47% 34% - 69%
Rolled Oats 3 8% 7% - 8%
Flaked Oats 2 13% 10% - 17%
Dry Malt Extract - Extra Light 2 5% 2% - 9%
Liquid Malt Extract - Extra Light 2 75% 67% - 84%
Liquid Malt Extract - Munich 2 33% 16% - 50%
German - Pale Wheat 2 45% 40% - 50%
Belgian - Wheat 2 36% 32% - 40%
Liquid Malt Extract - Pilsen 2 45% 40% - 50%
Belgian - CaraVienne 2 7% 6% - 8%
Cane Sugar 2 9% 5% - 13%
American - Red Wheat 2 32% 13% - 50%
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