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Fermentables Used In Scottish Light 60/- Recipes

Name Recipes Avg. Usage Usage Range
American - Caramel / Crystal 40L 11 8% 3% - 15%
Pale 2-Row 11 62% 12% - 95%
American - Caramel / Crystal 120L 9 6% 3% - 8%
United Kingdom - Maris Otter Pale 9 76% 47% - 98%
American - Roasted Barley 6 2% 1% - 6%
United Kingdom - Golden Promise 6 58% 18% - 81%
American - Chocolate 6 3% 2% - 9%
United Kingdom - Roasted Barley 5 2% 1% - 3%
Liquid Malt Extract - Amber 5 68% 35% - 100%
United Kingdom - Pale 2-Row 4 66% 23% - 95%
United Kingdom - Chocolate 4 5% 1% - 18%
United Kingdom - Pale Chocolate 4 2% 1% - 2%
Smoked Malt 4 3% 1% - 4%
Honey 4 13% 4% - 33%
American - Wheat 3 7% 1% - 12%
Munich - Dark 20L 3 13% 3% - 27%
American - Caramel / Crystal 60L 3 6% 4% - 8%
Peated Malt 3 1% 0% - 2%
German - Acidulated Malt 3 4% 1% - 6%
Munich Light 3 12% 4% - 24%
Maltodextrin 2 4% 2% - 6%
Flaked Corn 2 16% 15% - 17%
German - Pale Ale 2 81% 73% - 90%
Dry Malt Extract - Light 2 65% 30% - 100%
Flaked Oats 2 9% 7% - 12%
Honey Malt 2 6% 6% - 6%
United Kingdom - Crystal 45L 2 13% 5% - 21%
German - Melanoidin 2 4% 3% - 6%
Brown Sugar 2 5% 2% - 7%
American - Carapils (Dextrine Malt) 2 4% 4% - 4%
United Kingdom - Amber 2 4% 3% - 5%
Belgian - De-Bittered Black 2 1% 1% - 2%
United Kingdom - Crystal 60L 2 7% 1% - 12%
Munich Dark 2 10% 7% - 14%
American - Vienna 2 14% 1% - 27%
United Kingdom - Brown 2 2% 1% - 4%
American - Pale Ale 2 35% 34% - 36%
American - Caramel / Crystal 80L 2 17% 7% - 27%
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