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Steeping Grains Used In American Strong Ale Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Biscuit 8 28% 13% - 40%
American - Caramel / Crystal 40L 7 45% 16% - 100%
Belgian - Special B 7 31% 17% - 100%
American - Chocolate 6 13% 2% - 32%
Honey Malt 6 83% 50% - 100%
American - Caramel / Crystal 80L 4 68% 6% - 100%
American - Victory 4 60% 28% - 80%
American - Caramel / Crystal 15L 4 17% 1% - 33%
Belgian - CaraMunich 4 30% 25% - 36%
Aromatic Malt 4 36% 25% - 45%
Pale 2-Row 4 61% 45% - 100%
American - Carapils (Dextrine Malt) 4 55% 20% - 100%
Flaked Oats 3 31% 19% - 50%
American - Red Wheat 3 20% 8% - 33%
American - Roasted Barley 3 27% 5% - 67%
American - Caramel / Crystal 120L 3 75% 59% - 100%
American - Caramel / Crystal 20L 3 44% 29% - 71%
Munich 2 37% 30% - 45%
United Kingdom - Carastan (30/37) 2 21% 17% - 25%
American - Pale Ale 2 77% 69% - 84%
American - Caramel / Crystal 60L 2 20% 15% - 25%
German - Melanoidin 2 26% 19% - 33%
American - Caramel / Crystal 10L 2 34% 18% - 50%
United Kingdom - Dark Crystal 80L 2 21% 17% - 25%
Torrified Wheat 2 53% 25% - 80%
Munich Dark 20L 2 51% 27% - 75%
Briess - Victory Malt 2 26% 18% - 33%
United Kingdom - Extra Dark Crystal 120L 2 58% 17% - 100%
American - Wheat 2 17% 6% - 28%
German - Carapils 2 35% 20% - 50%
United Kingdom - Black Patent 2 24% 15% - 34%