Amber Bitter European Lager - Kellerbier: Pale Kellerbier - Fermentables | Brewer's Friend
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Fermentables Used In Kellerbier: Pale Kellerbier Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 32 71% 24% - 97%
German - Vienna 20 29% 9% - 100%
Munich - Light 10L 14 19% 3% - 59%
German - Melanoidin 12 4% 1% - 8%
German - Acidulated Malt 11 3% 1% - 5%
German - Bohemian Pilsner 10 90% 71% - 100%
German - Carapils 9 7% 2% - 15%
American - Pilsner 8 75% 33% - 100%
German - CaraHell 8 6% 1% - 10%
Weyermann - Acidulated 8 3% 2% - 5%
Weyermann - Carahell 7 8% 3% - 13%
German - Floor-Malted Bohemian Pilsner 7 73% 30% - 86%
American - Vienna 6 25% 2% - 66%
Munich Dark 20L 6 12% 3% - 33%
Weyermann - Vienna Malt 6 28% 11% - 51%
Weyermann - Pilsner 5 60% 38% - 80%
German - CaraFoam 5 4% 1% - 5%
Munich 5 20% 8% - 42%
Weyermann - Munich Type I 4 33% 22% - 40%
Weyermann - Floor-Malted Bohemian Pilsner 4 63% 47% - 84%
German - Wheat Malt 4 13% 6% - 20%
Weyermann - Bohemian Pilsner Malt 4 57% 20% - 91%
German - CaraMunich I 3 9% 6% - 12%
German - Caramel Pils 3 9% 3% - 13%
New Zealand - Vienna Malt 3 30% 11% - 67%
Weyermann - Melanoidin 3 4% 2% - 5%
Honey Malt 3 2% 1% - 3%
Weyermann - Carapils 3 9% 5% - 16%
Briess - Bonlander Munich Malt 10L 2 25% 24% - 27%
German - Pale Ale 2 97% 94% - 100%
Muntons - Light Dry Malt Extract (DME) 2 93% 86% - 100%
Weyermann - Carafoam 2 4% 3% - 5%
Weyermann - Munich Type II (Dark) 2 15% 13% - 18%
American - Caramel / Crystal 20L 2 5% 1% - 9%
Caramel / Crystal 60L 2 4% 4% - 4%
American - Carapils (Dextrine Malt) 2 6% 2% - 10%
Dingemans - Biscuit 2 4% 4% - 4%
Belgian - Biscuit 2 5% 4% - 5%
Weyermann - Pale Wheat 2 9% 8% - 9%
Weyermann - Caramunich Type 2 2 5% 2% - 7%
German - Carafa II 2 1% 0% - 2%
Dingemans - Pilsen 2 70% 63% - 78%
Viking - Pilsner Malt 2 80% 60% - 100%
Finland - Pilsner Malt 2 55% 50% - 60%