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Fermentables Used In Gueuze Recipes

Name Recipes Avg. Usage Usage Range
German - Acidulated Malt 25 11% 2% - 20%
German - Pilsner 19 48% 27% - 94%
American - Pilsner 13 45% 20% - 85%
American - White Wheat 13 44% 10% - 100%
American - Wheat 11 42% 13% - 60%
Rice Hulls 11 4% 1% - 6%
German - Wheat Malt 9 40% 17% - 52%
Flaked Oats 9 10% 2% - 21%
Pale 2-Row 6 52% 32% - 74%
Belgian - Pilsner 5 67% 41% - 90%
German - Vienna 4 7% 6% - 10%
Unmalted Wheat 4 18% 2% - 35%
American - Red Wheat 4 54% 48% - 61%
Liquid Malt Extract - Wheat 4 48% 35% - 58%
Munich - Light 10L 4 10% 4% - 20%
Weyermann - Acidulated 4 5% 2% - 10%
American - Vienna 3 15% 5% - 22%
German - Bohemian Pilsner 3 50% 31% - 79%
Flaked Wheat 3 22% 11% - 35%
Rolled Oats 2 6% 6% - 6%
German - CaraHell 2 8% 6% - 11%
Finland - Wheat Malt 2 14% 12% - 16%
Belgian - CaraVienne 2 9% 6% - 13%
Canadian - Pale 2-Row 2 33% 17% - 50%
Bestmalz - BEST Acidulated 2 8% 8% - 8%
United Kingdom - Wheat 2 56% 50% - 62%
Flaked Corn 2 8% 4% - 11%
German - Pale Wheat 2 49% 43% - 55%
Briess - Pilsen Malt 2-Row 2 48% 28% - 68%
Liquid Malt Extract - Light 2 20% 6% - 35%
German - Spelt Malt 2 20% 6% - 33%
Liquid Malt Extract - Pilsen 2 50% 50% - 50%
United Kingdom - Maris Otter Pale 2 42% 9% - 75%
Weyermann - Pale Wheat 2 45% 37% - 53%
German - Floor-Malted Bohemian Pilsner 2 66% 66% - 67%
American - Rye 2 11% 10% - 12%