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Fermentables Used In Mixed-Fermentation Sour Beer Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 86 58% 9% - 100%
Flaked Oats 75 8% 0% - 24%
American - White Wheat 63 23% 4% - 88%
American - Pilsner 62 55% 13% - 89%
American - Wheat 52 26% 5% - 100%
Flaked Wheat 43 14% 1% - 41%
German - Acidulated Malt 43 5% 1% - 21%
German - Pilsner 41 50% 6% - 90%
Belgian - Pilsner 32 60% 38% - 81%
German - Wheat Malt 25 29% 6% - 57%
American - Vienna 24 20% 4% - 55%
German - Spelt Malt 23 9% 2% - 33%
Rice Hulls 22 4% 1% - 10%
German - Vienna 21 19% 4% - 54%
United Kingdom - Maris Otter Pale 19 26% 2% - 83%
Belgian - Special B 18 3% 1% - 9%
Rolled Oats 18 6% 2% - 20%
American - Caramel / Crystal 60L 15 5% 2% - 9%
American - Red Wheat 15 26% 4% - 69%
American - Carapils (Dextrine Malt) 15 4% 1% - 9%
American - Rye 14 16% 5% - 30%
Aromatic Malt 14 6% 2% - 10%
United Kingdom - Golden Promise 13 55% 20% - 100%
Belgian - Aromatic 13 5% 4% - 6%
Corn Sugar - Dextrose 12 7% 2% - 16%
Munich - Light 10L 12 16% 3% - 26%
Unmalted Wheat 12 21% 4% - 50%
German - Bohemian Pilsner 12 65% 21% - 100%
Honey 11 8% 1% - 21%
Dry Malt Extract - Wheat 11 42% 4% - 100%
German - Pale Wheat 10 25% 9% - 46%
Flaked Rye 9 9% 5% - 25%
Flaked Barley 9 10% 3% - 31%
Dry Malt Extract - Light 8 43% 2% - 100%
Dry Malt Extract - Pilsen 8 57% 16% - 100%
American - Chocolate 8 3% 1% - 6%
Belgian - Wheat 8 29% 13% - 50%
United Kingdom - Golden Naked Oats 7 5% 3% - 8%
Munich Light 7 13% 4% - 28%
Torrified Wheat 7 18% 4% - 33%
Honey Malt 7 5% 2% - 10%
Munich 6 22% 8% - 50%
German - Rye 6 12% 6% - 19%
German - Carapils 6 5% 4% - 6%
Cane Sugar 6 30% 4% - 83%
German - CaraRed 6 7% 2% - 16%
Canadian - Pale 2-Row 5 73% 50% - 100%
Maltodextrin 5 4% 1% - 7%
United Kingdom - Pale 2-Row 5 63% 56% - 78%
American - Caramel / Crystal 120L 5 6% 3% - 9%
American - Midnight Wheat Malt 4 2% 1% - 3%
Canadian - Pale Wheat 4 26% 8% - 43%
Flaked Corn 4 5% 4% - 8%
Belgian - CaraVienne 4 4% 2% - 5%
American - Dark Chocolate 4 7% 5% - 8%
American - Caramel / Crystal 40L 3 7% 4% - 10%
Belgian - Biscuit 3 4% 2% - 5%
German - Carafa I 3 2% 1% - 2%
German - Melanoidin 3 9% 5% - 15%
Finland - Wheat Malt 3 39% 30% - 58%
German - Carafa II 3 5% 2% - 9%
Lactose (Milk Sugar) 3 9% 4% - 14%
American - Caramel / Crystal 80L 3 7% 6% - 9%
German - CaraMunich III 3 7% 5% - 11%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 3 11% 7% - 14%
American - Caramel / Crystal 20L 3 5% 4% - 7%
German - Pale Ale 3 52% 46% - 57%
Finland - Pilsner Malt 2 26% 6% - 45%
German - CaraMunich I 2 12% 5% - 18%
United Kingdom - Wheat 2 41% 35% - 47%
Dry Malt Extract - Extra Light 2 32% 5% - 59%
Candi Syrup - Belgian Candi Syrup - D-90 2 8% 7% - 10%
Dark Munich 2 11% 10% - 13%
Belgian - De-Bittered Black 2 1% 1% - 2%
Finland - Pale Ale Malt 2 66% 64% - 67%
Raspberry 2 28% 28% - 28%
Dry Malt Extract - Amber 2 31% 14% - 49%
German - CaraMunich II 2 2% 2% - 2%
Liquid Malt Extract - Amber 2 56% 36% - 75%
Mango 2 10% 10% - 11%
German - De-Husked Caraf II 2 2% 2% - 3%
United Kingdom - Oat Malt 2 15% 13% - 17%
Briess - Wheat Malt, White 2 8% 7% - 10%
American - Caramel / Crystal 15L 2 6% 3% - 10%
German - Floor-Malted Bohemian Pilsner 2 63% 59% - 68%
Belgian - Pale Ale 2 35% 6% - 65%
Liquid Malt Extract - Wheat 2 37% 33% - 41%
German - CaraHell 2 8% 6% - 10%
American - Pale Ale 2 49% 21% - 77%
United Kingdom - Brown 2 5% 2% - 8%
Ireland - Ale Malt 2 28% 6% - 50%
Cherry 2 37% 19% - 55%
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