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Steeping Grains Used In Belgian Blond Ale Recipes

Name Recipes Avg. Usage Usage Range
German - Carapils 4 56% 25% - 100%
Belgian - Aromatic 4 52% 40% - 67%
American - Pale 2-Row 4 47% 9% - 100%
American - Wheat 3 27% 13% - 50%
Belgian - Pale Ale 3 59% 19% - 100%
American - Carapils (Dextrine Malt) 3 31% 19% - 50%
Belgian - Biscuit 3 14% 8% - 20%
Flaked Oats 2 35% 20% - 50%
German - Melanoidin 2 9% 8% - 10%
United Kingdom - Munich 2 20% 19% - 21%
Belgian - Pilsner 2 52% 50% - 54%
American - Caramel / Crystal 10L 2 38% 25% - 50%
German - Vienna 2 25% 25% - 25%
United Kingdom - Extra Dark Crystal 120L 1 21% 21% - 21%
Belgian - CaraVienne 1 25% 25% - 25%
American - Caramel / Crystal 15L 1 50% 50% - 50%
United Kingdom - Chocolate 1 3% 3% - 3%
German - CaraFoam 1 100% 100% - 100%
Flaked Wheat 1 91% 91% - 91%
United Kingdom - Extra Dark Crystal 160L 1 14% 14% - 14%
Belgian - Munich 1 15% 15% - 15%
American - Caramel / Crystal 20L 1 100% 100% - 100%
United Kingdom - Crystal 15L 1 21% 21% - 21%
German - Caramel Pils 1 13% 13% - 13%
United Kingdom - Maris Otter Pale 1 31% 31% - 31%
American - Aromatic Malt 1 100% 100% - 100%
German - Munich Dark 1 67% 67% - 67%
United Kingdom - Crystal 45L 1 21% 21% - 21%
German - CaraMunich I 1 8% 8% - 8%
American - Black Malt 1 5% 5% - 5%
German - Munich Light 1 13% 13% - 13%
American - Chocolate 1 14% 14% - 14%
United Kingdom - Crystal 140L 1 100% 100% - 100%
German - CaraMunich II 1 38% 38% - 38%
Belgian - CaraMunich 1 40% 40% - 40%
Briess - Caramel Malt - 10L 1 33% 33% - 33%
German - Carafa III 1 8% 8% - 8%
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