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Fermentables Used In Standard American Lager Recipes

Name Recipes Avg. Usage Usage Range
Flaked Corn 28 18% 5% - 45%
Pale 2-Row 22 64% 32% - 100%
American - Pilsner 19 41% 3% - 100%
Flaked Rice 18 17% 3% - 38%
German - Pilsner 14 71% 2% - 100%
German - Acidulated Malt 12 3% 1% - 6%
American - Carapils (Dextrine Malt) 12 7% 2% - 20%
American - Vienna 9 18% 6% - 39%
Corn Sugar - Dextrose 7 28% 8% - 100%
Canadian - Pale 2-Row 6 84% 62% - 100%
American - Pale 6-Row 6 34% 11% - 89%
Belgian - Pilsner 6 69% 7% - 92%
Munich - Light 10L 5 26% 2% - 98%
Cane Sugar 5 26% 5% - 99%
United Kingdom - Maris Otter Pale 5 32% 7% - 48%
German - Vienna 4 10% 5% - 17%
American - Caramel / Crystal 10L 4 6% 2% - 9%
German - CaraHell 4 3% 1% - 7%
Rice Syrup Solids 4 13% 8% - 22%
Rahr - Standard 2-Row 4 75% 72% - 78%
German - Carapils 3 7% 5% - 10%
Briess - DME Pilsen Light 3 11% 4% - 16%
Dry Malt Extract - Light 3 44% 9% - 100%
American - Caramel / Crystal 60L 3 12% 1% - 19%
Liquid Malt Extract - Light 3 66% 45% - 100%
Dry Malt Extract - Pilsen 3 61% 32% - 86%
Briess - Carapils Malt 2 3% 3% - 3%
Honey 2 15% 10% - 20%
Liquid Malt Extract - Extra Light 2 48% 43% - 52%
United Kingdom - Pilsen 2 93% 90% - 96%
Belgian - Wheat 2 7% 3% - 10%
Brown Sugar 2 7% 5% - 8%
Briess - Pilsen Malt 2-Row 2 82% 75% - 90%
Liquid Malt Extract - Pilsen 2 71% 57% - 86%
Briess - Rice, Flaked 2 15% 3% - 27%
American - Caramel / Crystal 120L 2 6% 5% - 6%
Flaked Wheat 2 8% 5% - 12%
Briess - Caramel Malt - 10L 2 5% 5% - 5%
Dry Malt Extract - Extra Light 2 55% 53% - 57%