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Steeping Grains Used In American Wheat or Rye Beer Recipes

Name Recipes Avg. Usage Usage Range
Flaked Wheat 16 56% 20% - 100%
American - Carapils (Dextrine Malt) 16 49% 5% - 100%
Honey Malt 12 59% 12% - 100%
Pale 2-Row 11 51% 11% - 100%
American - White Wheat 9 42% 25% - 71%
American - Caramel / Crystal 10L 8 63% 20% - 100%
Torrified Wheat 7 55% 17% - 100%
Flaked Oats 6 38% 12% - 100%
American - Caramel / Crystal 60L 5 42% 9% - 100%
German - Wheat Malt 5 43% 22% - 60%
American - Wheat 5 48% 25% - 100%
Belgian - CaraVienne 4 34% 14% - 50%
American - Caramel / Crystal 20L 3 53% 25% - 100%
American - Caramel / Crystal 40L 3 18% 15% - 20%
German - Melanoidin 2 18% 11% - 25%
American - Red Wheat 2 44% 33% - 56%
Munich - Light 10L 2 35% 20% - 50%
American - Caramel / Crystal 15L 2 75% 50% - 100%
Unmalted Wheat 2 33% 32% - 33%
Aromatic Malt 2 36% 22% - 50%
Munich Light 2 61% 22% - 100%
American - Rye 2 62% 25% - 100%
German - Carapils 2 100% 100% - 100%
Belgian - Caramel Pils 2 50% 40% - 60%
American - Pale Ale 2 50% 33% - 67%
Canadian - Pale 2-Row 2 35% 25% - 45%
American - CaraCrystal Wheat Malt 2 29% 25% - 33%
German - CaraRed 2 39% 29% - 50%
German - Pilsner 2 58% 50% - 67%
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