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Fermentables Used In Straight (Unblended) Lambic Recipes

Name Recipes Avg. Usage Usage Range
Flaked Wheat 24 20% 5% - 40%
American - White Wheat 17 22% 8% - 50%
Flaked Oats 16 10% 2% - 67%
Belgian - Pilsner 14 62% 19% - 78%
Pale 2-Row 12 64% 32% - 87%
German - Pilsner 12 59% 38% - 77%
German - Acidulated Malt 11 4% 1% - 13%
American - Pilsner 9 70% 50% - 100%
United Kingdom - Maris Otter Pale 9 53% 20% - 96%
Dry Malt Extract - Wheat 8 42% 17% - 70%
Maltodextrin 8 4% 3% - 8%
United Kingdom - Wheat 7 28% 7% - 45%
German - Spelt Malt 7 17% 6% - 40%
German - Wheat Malt 6 15% 3% - 42%
Dry Malt Extract - Pilsen 6 42% 9% - 83%
Rolled Oats 6 7% 4% - 12%
American - Carapils (Dextrine Malt) 6 6% 3% - 13%
Torrified Wheat 5 15% 6% - 27%
German - Bohemian Pilsner 4 47% 31% - 58%
Rice Hulls 4 6% 2% - 8%
Belgian - Aromatic 4 6% 6% - 6%
Unmalted Wheat 4 27% 2% - 67%
American - Caramel / Crystal 60L 4 3% 2% - 5%
United Kingdom - Pilsen 4 60% 48% - 67%
Belgian - Wheat 4 15% 12% - 23%
Aromatic Malt 4 6% 6% - 6%
American - Wheat 4 13% 12% - 17%
Munich 3 13% 7% - 23%
German - Vienna 3 25% 19% - 29%
Dry Malt Extract - Light 3 31% 6% - 48%
Liquid Malt Extract - Wheat 2 74% 62% - 86%
Flaked Corn 2 9% 8% - 10%
Munich Dark 20L 2 9% 6% - 13%
Cane Sugar 2 6% 4% - 8%
American - Red Wheat 2 27% 20% - 33%
United Kingdom - Golden Promise 2 63% 60% - 67%
German - Pale Wheat 2 32% 27% - 37%
United Kingdom - Pale 2-Row 2 39% 11% - 67%
American - Pale 6-Row 2 17% 13% - 20%
Cherry 2 25% 22% - 29%
Honey 2 16% 3% - 30%
American - Vienna 2 11% 6% - 17%
Belgian - CaraVienne 2 5% 3% - 7%
United Kingdom - Cara Malt 2 8% 7% - 9%
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