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Steeping Grains Used In American Stout Recipes

Name Recipes Avg. Usage Usage Range
American - Chocolate 47 33% 6% - 100%
American - Roasted Barley 35 25% 6% - 84%
American - Caramel / Crystal 60L 19 31% 13% - 67%
American - Black Malt 17 29% 3% - 100%
Flaked Oats 15 32% 13% - 67%
United Kingdom - Roasted Barley 12 27% 14% - 40%
United Kingdom - Chocolate 9 38% 14% - 100%
American - Caramel / Crystal 120L 9 24% 5% - 50%
American - Caramel / Crystal 40L 9 32% 3% - 57%
American - Caramel / Crystal 80L 9 21% 5% - 46%
Flaked Barley 7 23% 2% - 44%
United Kingdom - Black Patent 7 21% 5% - 33%
United Kingdom - Pale Chocolate 6 32% 14% - 60%
Pale 2-Row 6 47% 14% - 85%
American - Dark Chocolate 5 36% 22% - 57%
American - Caramel / Crystal 10L 5 34% 7% - 67%
Belgian - Special B 4 25% 19% - 33%
American - Black Barley 4 25% 15% - 38%
American - Victory 4 22% 21% - 25%
Aromatic Malt 3 36% 25% - 50%
United Kingdom - Coffee Malt 3 23% 5% - 41%
American - Carapils (Dextrine Malt) 3 25% 22% - 29%
German - Carafa I 3 34% 9% - 71%
Rolled Oats 3 22% 11% - 40%
German - Carafa III 2 30% 9% - 50%
American - Midnight Wheat Malt 2 15% 5% - 25%
United Kingdom - Dark Crystal 80L 2 33% 33% - 33%
Munich Light 2 33% 15% - 50%
German - CaraFoam 2 20% 17% - 24%
German - CaraMunich II 2 48% 29% - 67%
United Kingdom - Golden Naked Oats 2 33% 30% - 36%
American - Special Roast 2 15% 5% - 25%
United Kingdom - Malted Naked Oats 2 60% 20% - 100%
German - Carafa II 2 28% 13% - 44%
German - Chocolate Wheat 2 28% 24% - 33%
Belgian - Roasted Barley 2 45% 40% - 50%
American - Caramel / Crystal 90L 2 29% 14% - 43%
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