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Fermentables Used In Lichtenhainer Recipes

Name Recipes Avg. Usage Usage Range
German - Smoked Malt 10 32% 17% - 84%
German - Pilsner 7 33% 8% - 47%
German - Wheat Malt 5 48% 33% - 94%
German - Vienna 4 31% 7% - 53%
American - Pale 2-Row 3 35% 33% - 36%
United Kingdom - Wheat 2 32% 24% - 40%
American - Pilsner 2 47% 33% - 61%
American - Wheat 2 36% 33% - 39%
American - White Wheat 2 42% 40% - 44%
German - Carapils 2 7% 5% - 10%
Flaked Wheat 1 8% 8% - 8%
German - Floor-Malted Bohemian Pilsner 1 30% 30% - 30%
Briess - Wheat Malt, Red 1 6% 6% - 6%
German - Bohemian Pilsner 1 33% 33% - 33%
Rice Hulls 1 6% 6% - 6%
Liquid Malt Extract - Light 1 100% 100% - 100%
German - Munich Dark 1 25% 25% - 25%
American - Smoked Malt 1 19% 19% - 19%
German - Carafa I 1 5% 5% - 5%
Torrified Wheat 1 20% 20% - 20%
Weyermann - Pilsner 1 20% 20% - 20%
German - Pale Wheat 1 43% 43% - 43%
United Kingdom - Lager 1 40% 40% - 40%
German - CaraMunich III 1 8% 8% - 8%
American - Caramel / Crystal 20L 1 13% 13% - 13%
Weyermann - Vienna Malt 1 40% 40% - 40%
United Kingdom - Malted Naked Oats 1 8% 8% - 8%
Weyermann - Oak Smoked Wheat Malt 1 40% 40% - 40%
German - Acidulated Malt 1 2% 2% - 2%
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