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Steeping Grains Used In American Brown Ale Recipes

Name Recipes Avg. Usage Usage Range
American - Chocolate 32 28% 3% - 50%
American - Caramel / Crystal 60L 19 33% 14% - 52%
Belgian - Biscuit 16 28% 10% - 62%
American - Caramel / Crystal 80L 16 37% 10% - 100%
United Kingdom - Pale Chocolate 14 27% 13% - 40%
American - Special Roast 10 26% 10% - 35%
American - Black Malt 10 21% 4% - 71%
United Kingdom - Brown 10 26% 8% - 50%
American - Caramel / Crystal 120L 9 39% 23% - 67%
Belgian - Special B 8 30% 8% - 50%
American - Caramel / Crystal 40L 8 34% 3% - 55%
United Kingdom - Chocolate 7 24% 10% - 40%
Honey Malt 7 19% 13% - 29%
American - Carapils (Dextrine Malt) 7 20% 9% - 33%
American - Victory 5 35% 9% - 62%
American - Pale 6-Row 4 31% 16% - 48%
Finland - Chocolate Malt 4 40% 19% - 50%
United Kingdom - Crystal 60L 4 39% 31% - 48%
American - Caramel / Crystal 20L 3 26% 20% - 33%
German - CaraFoam 3 22% 8% - 41%
German - Carapils 3 31% 8% - 44%
German - Carafa I 2 23% 20% - 25%
United Kingdom - Coffee Malt 2 15% 13% - 18%
Flaked Barley 2 25% 16% - 33%
German - Chocolate Rye 2 29% 24% - 33%
American - Dark Chocolate 2 39% 28% - 50%
United Kingdom - Amber 2 17% 16% - 19%
Flaked Oats 2 58% 17% - 100%
Munich - Light 10L 2 36% 35% - 38%
United Kingdom - Black Patent 2 13% 8% - 17%
American - Red Wheat 2 10% 9% - 12%
American - Caramel / Crystal 150L 2 42% 33% - 50%
United Kingdom - Dark Crystal 80L 2 40% 40% - 40%
American - White Wheat 2 24% 21% - 26%
American - Roasted Barley 2 11% 4% - 17%
Munich Light 2 26% 13% - 40%
American - CaraBrown 2 18% 12% - 25%
Belgian - Aromatic 2 11% 9% - 13%
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