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Fermentables Used In Lambic Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 33 59% 27% - 91%
Flaked Wheat 28 22% 2% - 41%
Belgian - Pilsner 22 64% 44% - 100%
American - Wheat 16 24% 12% - 50%
German - Wheat Malt 16 27% 4% - 62%
American - Pilsner 15 51% 24% - 78%
German - Acidulated Malt 14 5% 2% - 20%
German - Spelt Malt 14 11% 5% - 27%
Flaked Oats 14 12% 3% - 27%
Maltodextrin 12 4% 2% - 7%
American - White Wheat 12 31% 5% - 73%
Pale 2-Row 12 58% 23% - 100%
Dry Malt Extract - Wheat 11 52% 17% - 100%
Unmalted Wheat 10 29% 2% - 43%
Belgian - Wheat 9 29% 6% - 53%
Belgian - Aromatic 9 6% 4% - 7%
Dry Malt Extract - Pilsen 7 65% 43% - 95%
Rice Hulls 7 9% 1% - 31%
American - Vienna 7 16% 6% - 42%
Munich - Light 10L 6 6% 4% - 9%
German - Floor-Malted Bohemian Pilsner 5 60% 18% - 76%
Rolled Oats 5 7% 6% - 8%
Dry Malt Extract - Light 5 64% 43% - 94%
Belgian - Pale Ale 4 57% 30% - 83%
Dry Malt Extract - Extra Light 4 58% 25% - 89%
Corn Sugar - Dextrose 4 11% 4% - 24%
German - Melanoidin 4 3% 1% - 5%
Torrified Wheat 4 21% 3% - 38%
Canadian - Pale Wheat 4 22% 12% - 32%
German - Bohemian Pilsner 3 40% 20% - 52%
American - Red Wheat 3 18% 7% - 31%
Aromatic Malt 3 5% 4% - 6%
Liquid Malt Extract - Wheat 3 47% 15% - 73%
Belgian - Special B 3 2% 1% - 4%
Munich Light 3 6% 4% - 7%
Flaked Rye 3 10% 4% - 17%
Munich 3 24% 6% - 55%
American - Rye 3 16% 8% - 25%
United Kingdom - Golden Promise 2 65% 62% - 69%
Raspberry 2 13% 7% - 19%
American - Pale 6-Row 2 60% 54% - 65%
United Kingdom - Wheat 2 33% 27% - 38%
Flaked Barley 2 7% 2% - 12%
American - Victory 2 16% 8% - 25%
German - Pale Wheat 2 22% 16% - 29%
Cane Sugar 2 7% 4% - 11%
Honey Malt 2 4% 2% - 5%
United Kingdom - Maris Otter Pale 2 37% 27% - 47%
Liquid Malt Extract - Extra Light 2 100% 100% - 100%
German - Vienna 2 11% 11% - 12%
Liquid Malt Extract - Pilsen 2 54% 50% - 58%
United Kingdom - Pilsen 2 67% 58% - 77%
Finland - Pilsner Malt 2 59% 58% - 60%
German - Pale Ale 2 25% 17% - 33%
American - Carapils (Dextrine Malt) 2 4% 2% - 6%
German - CaraFoam 2 11% 9% - 14%
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