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Fermentables Used In Helles Bock Recipes

Name Recipes Avg. Usage Usage Range
Munich - Light 10L 82 25% 2% - 95%
German - Pilsner 65 59% 19% - 95%
German - Vienna 32 32% 9% - 100%
German - Melanoidin 22 5% 1% - 20%
Munich Dark 20L 19 20% 3% - 41%
American - Pilsner 14 69% 40% - 100%
German - Acidulated Malt 12 2% 2% - 4%
German - CaraHell 11 8% 2% - 25%
German - Bohemian Pilsner 10 66% 39% - 87%
United Kingdom - Maris Otter Pale 8 38% 6% - 76%
American - Vienna 7 32% 16% - 83%
German - CaraMunich I 7 5% 3% - 8%
Belgian - Aromatic 7 4% 2% - 7%
Dry Malt Extract - Pilsen 6 59% 8% - 100%
American - Carapils (Dextrine Malt) 6 3% 2% - 5%
Honey Malt 6 4% 3% - 5%
Pale 2-Row 6 59% 32% - 68%
American - Caramel / Crystal 10L 5 6% 2% - 11%
German - Carapils 5 6% 3% - 9%
Munich 5 27% 16% - 37%
German - Floor-Malted Bohemian Pilsner 5 55% 31% - 83%
German - CaraMunich II 5 6% 1% - 11%
Dry Malt Extract - Light 4 32% 2% - 100%
German - CaraRed 4 4% 2% - 8%
Aromatic Malt 4 7% 1% - 18%
Belgian - Pilsner 4 63% 42% - 78%
American - Caramel / Crystal 60L 3 4% 2% - 7%
Belgian - Caramel Pils 3 14% 4% - 29%
German - Pale Ale 3 66% 50% - 75%
Briess - Pilsen Malt 2-Row 3 61% 32% - 87%
Flaked Oats 3 4% 4% - 5%
American - Caramel / Crystal 20L 3 4% 2% - 6%
Finland - Pale Ale Malt 3 56% 42% - 84%
German - CaraFoam 3 6% 5% - 6%
United Kingdom - Lager 2 82% 77% - 87%
Weyermann - Vienna Malt 2 31% 29% - 33%
Briess - Goldpils Vienna Malt 2 18% 9% - 27%
Belgian - Special B 2 5% 4% - 5%
American - Munich Millet Malt - Gluten Free 2 23% 23% - 24%
Dry Malt Extract - Extra Light 2 100% 100% - 100%
Weyermann - Munich Type I 2 25% 17% - 33%
American - Crystal 10L Millet Malt - Gluten Free 2 9% 9% - 9%
Corn Sugar - Dextrose 2 7% 7% - 8%
United Kingdom - Pale 2-Row 2 53% 16% - 91%
Rice Hulls 2 3% 2% - 4%
Torrified Wheat 2 5% 4% - 6%
Crisp Malting - Caramalt 2 3% 2% - 3%
Belgian - Biscuit 2 3% 2% - 4%
American - Pale Millet Malt - Gluten Free 2 46% 46% - 47%
Dry Malt Extract - Munich 2 64% 27% - 100%
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