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Steeping Grains Used In Belgian Blond Ale Recipes

Name Recipes Avg. Usage Usage Range
Pale 2-Row 4 47% 9% - 100%
Belgian - Aromatic 4 52% 40% - 67%
American - Carapils (Dextrine Malt) 3 31% 19% - 50%
Belgian - Biscuit 3 14% 8% - 20%
German - Carapils 3 67% 50% - 100%
American - Caramel / Crystal 10L 2 38% 25% - 50%
Flaked Oats 2 35% 20% - 50%
German - Melanoidin 2 9% 8% - 10%
American - Wheat 2 16% 13% - 19%
Munich 2 20% 19% - 21%
Belgian - Pale Ale 2 38% 19% - 57%
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