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Fermentables Used In Wood-Aged Beer Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 17 64% 32% - 81%
American - Chocolate 16 4% 1% - 8%
American - Caramel / Crystal 60L 10 5% 2% - 17%
American - Roasted Barley 9 6% 2% - 16%
Flaked Oats 9 5% 2% - 10%
American - Caramel / Crystal 120L 6 3% 2% - 5%
United Kingdom - Maris Otter Pale 6 55% 32% - 84%
Brown Sugar 5 5% 3% - 9%
American - Black Malt 5 2% 0% - 3%
American - Caramel / Crystal 80L 4 3% 1% - 6%
Flaked Barley 4 9% 5% - 13%
Munich - Light 10L 4 18% 10% - 21%
Dry Malt Extract - Light 4 31% 4% - 95%
American - Carapils (Dextrine Malt) 4 9% 1% - 17%
Belgian - Special B 4 4% 2% - 5%
United Kingdom - Black Patent 4 2% 2% - 3%
German - Pilsner 3 49% 25% - 65%
American - Victory 3 7% 5% - 11%
United Kingdom - Roasted Barley 3 3% 2% - 4%
Cane Sugar 3 3% 3% - 4%
American - Vienna 3 9% 5% - 11%
American - Wheat 3 8% 4% - 13%
American - Rye 3 12% 5% - 17%
American - White Wheat 3 9% 4% - 13%
Candi Syrup - Belgian Candi Syrup - D-180 2 7% 3% - 10%
United Kingdom - Chocolate 2 4% 3% - 4%
German - De-Husked Caraf II 2 2% 1% - 3%
Dry Malt Extract - Pilsen 2 10% 7% - 13%
American - Caramel / Crystal 10L 2 11% 2% - 21%
American - Red Wheat 2 16% 1% - 31%
German - CaraMunich II 2 10% 4% - 16%
American - Black Barley 2 3% 2% - 4%
United Kingdom - Golden Promise 2 61% 43% - 79%
Flaked Corn 2 6% 2% - 10%
Munich - Dark 20L 2 7% 5% - 9%
Belgian - CaraMunich 2 8% 4% - 11%
American - Caramel / Crystal 40L 2 6% 4% - 8%
Liquid Malt Extract - Light 2 59% 29% - 90%
Dry Malt Extract - Amber 2 64% 28% - 100%
German - Chocolate Rye 2 2% 2% - 2%
Honey Malt 2 6% 5% - 7%
United Kingdom - Pale 2-Row 2 76% 67% - 85%
Flaked Rye 2 12% 10% - 13%
American - Midnight Wheat Malt 2 3% 2% - 4%
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