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Fermentables Used In Schwarzbier Recipes

Name Recipes Avg. Usage Usage Range
Munich - Light 10L 69 32% 5% - 95%
German - Pilsner 66 55% 6% - 94%
German - Carafa II 41 5% 1% - 12%
American - Chocolate 38 4% 1% - 15%
German - Carafa III 33 4% 1% - 10%
Munich Dark 20L 28 29% 8% - 74%
American - Pilsner 18 70% 44% - 100%
American - Caramel / Crystal 60L 16 5% 3% - 10%
American - Roasted Barley 14 3% 1% - 7%
United Kingdom - Chocolate 14 4% 2% - 19%
German - CaraMunich III 14 5% 3% - 13%
American - Caramel / Crystal 40L 13 5% 2% - 13%
German - Melanoidin 11 3% 0% - 8%
German - CaraMunich II 11 6% 2% - 26%
American - Midnight Wheat Malt 11 5% 1% - 10%
American - Blackprinz 10 6% 1% - 16%
German - CaraMunich I 10 16% 2% - 41%
Pale 2-Row 10 50% 6% - 80%
Munich 9 33% 9% - 54%
German - Vienna 9 38% 5% - 75%
United Kingdom - Pale Chocolate 8 4% 2% - 9%
American - Black Malt 8 3% 0% - 6%
American - Carapils (Dextrine Malt) 7 6% 4% - 13%
German - De-Husked Caraf III 6 4% 2% - 5%
Belgian - De-Bittered Black 6 5% 2% - 7%
German - Carafa I 6 5% 1% - 10%
United Kingdom - Maris Otter Pale 6 62% 33% - 85%
Belgian - Pilsner 5 72% 67% - 80%
Flaked Oats 5 10% 4% - 18%
German - Chocolate Wheat 5 5% 3% - 7%
American - Caramel / Crystal 120L 5 6% 1% - 16%
Dry Malt Extract - Light 4 44% 8% - 100%
German - Carapils 4 27% 4% - 90%
Munich Malt 4 29% 5% - 57%
Munich - 60L 4 7% 4% - 11%
United Kingdom - Black Patent 4 3% 1% - 9%
Briess - Pilsen Malt 2-Row 4 48% 8% - 88%
Cane Sugar 4 11% 4% - 24%
United Kingdom - Roasted Barley 4 3% 1% - 5%
German - CaraFoam 4 7% 1% - 11%
Belgian - Cara 45L 3 5% 5% - 5%
American - Red Wheat 3 25% 18% - 40%
German - CaraAmber 3 4% 2% - 8%
Flaked Barley 3 6% 4% - 9%
United Kingdom - Crystal 60L 3 3% 3% - 4%
Canadian - Pale 2-Row 3 66% 65% - 67%
Liquid Malt Extract - Munich 3 50% 45% - 55%
Belgian - Aromatic 3 4% 2% - 4%
American - Pale Ale 3 65% 47% - 80%
German - Acidulated Malt 3 4% 1% - 5%
German - Dark Wheat 3 13% 3% - 21%
Smoked Malt 3 4% 1% - 11%
Briess - Midnight Wheat Malt 3 4% 2% - 6%
German - Pale Ale 3 68% 59% - 74%
Finland - Chocolate Malt 3 4% 3% - 5%
Belgian - Chocolate 3 3% 2% - 3%
Weyermann - Munich Type II (Dark) 2 42% 35% - 50%
Briess - Caramel Malt - 40L 2 15% 5% - 24%
Thomas Fawcett - Pale Chocolate Malt 2 4% 4% - 5%
American - Wheat 2 6% 2% - 10%
United Kingdom - Crystal 45L 2 4% 3% - 5%
Dry Malt Extract - Dark 2 7% 5% - 9%
German - Chocolate Rye 2 2% 2% - 3%
German - Floor-Malted Bohemian Pilsner 2 49% 28% - 70%
Weyermann - Carafa III 2 5% 5% - 5%
Liquid Malt Extract - Dark 2 100% 100% - 100%
American - Caramel / Crystal 90L 2 12% 10% - 13%
German - Rye 2 15% 8% - 23%
Aromatic Malt 2 62% 43% - 80%
American - Dark Chocolate 2 3% 2% - 3%
Belgian - Roasted Barley 2 1% 1% - 2%
Flaked Rice 2 12% 9% - 15%
Smoked Malt 2 1% 0% - 2%
Liquid Malt Extract - Pilsen 2 64% 50% - 79%
Belgian - Special B 2 6% 4% - 7%
Weyermann - Pilsner 2 45% 33% - 57%
Briess - Roasted Barley 2 2% 2% - 2%
German - Bohemian Pilsner 2 48% 47% - 49%
German - De-Husked Caraf II 2 6% 4% - 8%
American - Vienna 2 17% 10% - 23%
Rice Hulls 2 7% 5% - 9%
Briess - Organic Black Malt 2 4% 3% - 5%