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Fermentables Used In Standard American Lager Recipes

Name Recipes Avg. Usage Usage Range
Flaked Corn 20 18% 5% - 45%
Pale 2-Row 20 64% 32% - 100%
American - Pilsner 15 36% 3% - 100%
Flaked Rice 14 17% 3% - 38%
American - Carapils (Dextrine Malt) 11 7% 4% - 20%
German - Pilsner 11 65% 2% - 93%
German - Acidulated Malt 8 3% 1% - 5%
American - Pale 6-Row 6 34% 11% - 89%
Belgian - Pilsner 5 66% 7% - 92%
Munich - Light 10L 5 26% 2% - 98%
American - Vienna 4 21% 10% - 39%
Cane Sugar 4 32% 7% - 99%
Canadian - Pale 2-Row 4 78% 62% - 91%
German - CaraHell 3 3% 1% - 7%
Dry Malt Extract - Pilsen 3 61% 32% - 86%
Corn Sugar - Dextrose 3 16% 14% - 17%
Dry Malt Extract - Light 3 44% 9% - 100%
American - Caramel / Crystal 120L 2 6% 5% - 6%
United Kingdom - Pilsen 2 93% 90% - 96%
American - Caramel / Crystal 10L 2 4% 2% - 6%
Liquid Malt Extract - Light 2 76% 52% - 100%
United Kingdom - Maris Otter Pale 2 30% 29% - 30%
German - Vienna 2 11% 5% - 17%
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