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Steeping Grains Used In Belgian Dubbel Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 18 36% 2% - 100%
Belgian - Biscuit 8 21% 10% - 41%
Belgian - Aromatic 8 24% 10% - 40%
Belgian - CaraMunich 7 32% 13% - 62%
Munich - Light 10L 5 37% 20% - 67%
American - Caramel / Crystal 60L 5 41% 8% - 100%
Belgian - Cara 45L 5 51% 17% - 100%
Belgian - CaraVienne 3 24% 19% - 30%
Belgian - Caramel Pils 3 30% 20% - 38%
American - Chocolate 2 12% 5% - 19%
American - Victory 2 22% 22% - 22%
American - Vienna 2 27% 20% - 33%
German - CaraMunich I 2 18% 9% - 27%
German - Carafa II 2 16% 14% - 18%
Aromatic Malt 2 50% 31% - 69%
German - Abbey Malt 2 30% 18% - 41%
German - CaraAmber 2 32% 27% - 36%
United Kingdom - Carastan (30/37) 2 24% 22% - 25%