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Fermentables Used In Straight (Unblended) Lambic Recipes

Name Recipes Avg. Usage Usage Range
Flaked Wheat 23 19% 4% - 40%
Flaked Oats 13 11% 2% - 67%
American - White Wheat 13 20% 8% - 41%
Belgian - Pilsner 13 63% 19% - 78%
American - Pale 2-Row 12 65% 32% - 87%
German - Acidulated Malt 10 4% 1% - 13%
German - Pilsner 9 61% 42% - 77%
Dry Malt Extract - Wheat 8 42% 17% - 70%
United Kingdom - Maris Otter Pale 7 55% 24% - 96%
United Kingdom - Wheat 7 28% 7% - 45%
American - Pilsner 7 65% 50% - 80%
Maltodextrin 7 5% 3% - 8%
American - Carapils (Dextrine Malt) 6 6% 3% - 13%
German - Spelt Malt 6 19% 6% - 40%
Torrified Wheat 5 15% 6% - 27%
American - Wheat 5 14% 12% - 17%
Dry Malt Extract - Pilsen 5 46% 9% - 83%
Rolled Oats 4 6% 4% - 7%
United Kingdom - Pilsen 4 60% 48% - 67%
German - Wheat Malt 4 20% 12% - 42%
American - Caramel / Crystal 60L 4 3% 2% - 5%
Belgian - Aromatic 4 6% 6% - 6%
American - Aromatic Malt 3 6% 6% - 6%
Belgian - Unmalted Wheat 3 36% 8% - 67%
Belgian - Wheat 3 13% 12% - 15%
German - Bohemian Pilsner 3 53% 45% - 58%
Dry Malt Extract - Light 3 31% 6% - 48%
Rice Hulls 3 7% 6% - 8%
American - Pale 6-Row 2 17% 13% - 20%
Honey 2 16% 3% - 30%
Flaked Corn 2 9% 8% - 10%
American - Vienna 2 11% 6% - 17%
United Kingdom - Munich 2 8% 7% - 9%
Liquid Malt Extract - Wheat 2 74% 62% - 86%
Belgian - CaraVienne 2 5% 3% - 7%
United Kingdom - Cara Malt 2 8% 7% - 9%
Cherry 2 25% 22% - 29%
American - Red Wheat 2 27% 20% - 33%
United Kingdom - Pale 2-Row 2 39% 11% - 67%
German - Vienna 2 24% 19% - 28%
United Kingdom - Golden Promise 2 63% 60% - 67%
German - Pale Wheat 2 32% 27% - 37%
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