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Fermentables Used In Munich Helles Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 90 83% 16% - 100%
Munich Light 64 13% 1% - 76%
German - Melanoidin 52 2% 0% - 9%
German - Vienna 38 16% 0% - 86%
German - Carapils 28 5% 1% - 11%
German - Acidulated Malt 20 3% 1% - 7%
Munich - Light 10L 16 7% 2% - 21%
American - Pilsner 15 78% 41% - 100%
American - Carapils (Dextrine Malt) 13 4% 2% - 5%
German - Bohemian Pilsner 13 84% 37% - 96%
German - CaraFoam 11 4% 2% - 10%
American - Vienna 11 10% 3% - 34%
Belgian - Pilsner 9 80% 45% - 100%
German - Floor-Malted Bohemian Pilsner 7 84% 74% - 93%
Belgian - Aromatic 6 2% 1% - 3%
Belgian - Biscuit 6 1% 1% - 3%
German - Caramel Pils 6 10% 3% - 19%
Pale 2-Row 5 77% 28% - 94%
German - CaraHell 5 8% 3% - 11%
Dry Malt Extract - Light 5 76% 11% - 100%
Munich Dark 4 7% 5% - 9%
Munich 4 10% 4% - 22%
American - Wheat 3 15% 3% - 33%
Briess - Bonlander Munich 3 13% 5% - 25%
New Zealand - Pilsner Malt 3 78% 70% - 83%
Munich 3 21% 9% - 40%
Maltodextrin 2 10% 5% - 14%
United Kingdom - Pilsen 2 95% 91% - 100%
German - CaraMunich I 2 3% 2% - 5%
Liquid Malt Extract - Pilsen 2 83% 80% - 86%
Dry Malt Extract - Pilsen 2 53% 14% - 92%
Flaked Corn 2 12% 7% - 17%
Finland - Pilsner Malt 2 88% 77% - 99%
Smoked Malt 2 62% 24% - 100%
Dark Munich 2 10% 8% - 11%
Dry Malt Extract - Extra Light 2 71% 56% - 86%
United Kingdom - Lager 2 78% 67% - 89%
Honey 2 14% 13% - 14%
Munich Malt 2 6% 5% - 8%
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