Historical Beer - Lichtenhainer - Fermentables | Brewer's Friend
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Fermentables Used In Lichtenhainer Recipes

Name Recipes Avg. Usage Usage Range
Weyermann - Oak Smoked Wheat Malt 16 38% 10% - 85%
Weyermann - Vienna Malt 12 31% 20% - 40%
Smoked Malt 11 34% 17% - 84%
German - Pilsner 10 33% 8% - 50%
German - Wheat Malt 8 32% 8% - 45%
Weyermann - Pilsner 7 35% 20% - 60%
American - Pilsner 7 42% 30% - 61%
German - Acidulated Malt 6 4% 2% - 10%
Weyermann - Beech Smoked Barley 5 21% 13% - 33%
American - Wheat 4 35% 28% - 40%
German - Vienna 4 27% 7% - 53%
US - Pale 2-Row 3 35% 33% - 36%
Smoked Malt 3 26% 19% - 33%
Viking - Oak Smoked Wheat 3 38% 33% - 40%
German - Bohemian Pilsner 3 32% 29% - 33%
American - Vienna 3 27% 16% - 33%
Rice Hulls 2 8% 6% - 10%
Briess - Cherry Wood Smoked Malt 2 23% 15% - 31%
Bestmalz - BEST Smoked 2 21% 10% - 33%
Avangard - Pilsner 2 33% 26% - 39%
Castle Malting - Château Smoked (Malta Ahumada) 2 18% 10% - 25%
Flaked Wheat 2 12% 8% - 15%
Weyermann - Barke Pilsner Malt 2 33% 33% - 33%
Castle Malting - Château Wheat Blanc 2 31% 30% - 32%
Weyermann - Acidulated 2 7% 6% - 7%
The Swaen - Swaen Pilsner 2 30% 27% - 33%
Weyermann - Pale Wheat 2 31% 30% - 31%
Corn Sugar - Dextrose 2 5% 5% - 5%
United Kingdom - Wheat 2 32% 24% - 40%
Munich 2 17% 8% - 25%
German - Carapils 2 7% 5% - 10%
American - White Wheat 2 42% 40% - 44%