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Steeping Grains Used In Belgian Dark Strong Ale Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 10 37% 14% - 70%
German - Melanoidin 3 13% 12% - 13%
Belgian - CaraVienne 3 44% 33% - 50%
American - Carapils (Dextrine Malt) 2 32% 30% - 33%
German - CaraMunich I 2 37% 33% - 40%
Belgian - Biscuit 2 17% 8% - 25%
Belgian - CaraMunich 2 40% 33% - 46%
United Kingdom - Roasted Barley 2 17% 6% - 29%
Belgian - Chocolate 2 12% 12% - 13%
Belgian - Aromatic 2 39% 29% - 50%
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