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Fermentables Used In Kellerbier: Pale Kellerbier Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 26 69% 24% - 96%
German - Vienna 15 35% 9% - 100%
German - Melanoidin 11 3% 1% - 6%
German - Munich Light 9 22% 10% - 59%
German - Acidulated Malt 8 3% 2% - 4%
German - Bohemian Pilsner 7 90% 71% - 100%
American - Pilsner 5 62% 33% - 91%
American - Vienna 5 29% 9% - 66%
German - Carapils 5 5% 2% - 11%
German - CaraHell 5 4% 1% - 10%
German - Wheat Malt 4 13% 6% - 20%
German - Munich Dark 4 7% 3% - 14%
German - Floor-Malted Bohemian Pilsner 3 62% 30% - 85%
Belgian - Munich 3 16% 8% - 32%
New Zealand - Vienna Malt 3 30% 11% - 67%
German - Carafa II 2 1% 0% - 2%
German - Pale Ale 2 97% 94% - 100%
German - CaraMunich I 2 9% 6% - 12%
American - Munich - Light 10L 2 21% 8% - 33%
German - CaraFoam 2 3% 1% - 5%
Canadian - Honey Malt 2 1% 1% - 1%
American - Pale 2-Row 2 45% 22% - 68%
Flaked Barley 1 5% 5% - 5%
Finland - Pilsner Malt 1 60% 60% - 60%
American - Carapils (Dextrine Malt) 1 10% 10% - 10%
Briess - Bonlander Munich Malt 10L 1 24% 24% - 24%
Flaked Wheat 1 4% 4% - 4%
German - K├Âlsch 1 100% 100% - 100%
German - Carafa III 1 1% 1% - 1%
Belgian - Pilsner 1 95% 95% - 95%
Finland - Melanoid Malt 1 2% 2% - 2%
German - Pale Wheat 1 5% 5% - 5%
German - CaraMunich III 1 1% 1% - 1%
German - CaraAroma 1 83% 83% - 83%
Torrified Wheat 1 3% 3% - 3%
American - Munich - Dark 20L 1 33% 33% - 33%
German - CaraBohemian 1 6% 6% - 6%
Belgian - Biscuit 1 5% 5% - 5%
United Kingdom - Lager 1 91% 91% - 91%
American - Caramel / Crystal 20L 1 9% 9% - 9%
German - Abbey Malt 1 0% 0% - 0%
Crisp Malting - Caramalt 15L 1 4% 4% - 4%
German - Rye 1 13% 13% - 13%
German - Dark Munich 1 9% 9% - 9%
German - Carafa I 1 2% 2% - 2%
Belgian - Caramel Pils 1 11% 11% - 11%
United Kingdom - Maris Otter Pale 1 83% 83% - 83%
American - Caramel / Crystal 60L 1 4% 4% - 4%
German - Caramel Pils 1 3% 3% - 3%
Briess - Aromatic Munich Malt 20L 1 12% 12% - 12%
American - Pale 6-Row 1 55% 55% - 55%
German - Smoked Malt 1 40% 40% - 40%
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