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Fermentables Used In Gueuze Recipes

Name Recipes Avg. Usage Usage Range
German - Acidulated Malt 19 11% 2% - 20%
German - Pilsner 13 43% 27% - 94%
American - White Wheat 11 44% 10% - 100%
American - Wheat 8 40% 13% - 59%
American - Pilsner 8 44% 30% - 85%
Flaked Oats 7 8% 2% - 14%
Rice Hulls 7 4% 1% - 5%
German - Wheat Malt 6 39% 17% - 52%
Belgian - Pilsner 5 67% 41% - 90%
Pale 2-Row 4 55% 32% - 74%
Unmalted Wheat 4 18% 2% - 35%
American - Red Wheat 3 53% 48% - 61%
Liquid Malt Extract - Wheat 3 45% 35% - 50%
Belgian - CaraVienne 2 9% 6% - 13%
Liquid Malt Extract - Pilsen 2 50% 50% - 50%
German - Floor-Malted Bohemian Pilsner 2 66% 66% - 67%
American - Vienna 2 11% 5% - 17%
German - CaraHell 2 8% 6% - 11%
United Kingdom - Maris Otter Pale 2 42% 9% - 75%
Flaked Corn 2 8% 4% - 11%
German - Vienna 2 7% 6% - 7%
United Kingdom - Wheat 2 56% 50% - 62%
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