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Steeping Grains Used In Belgian Dubbel Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 17 32% 2% - 100%
Belgian - CaraMunich 9 30% 13% - 62%
Belgian - Aromatic 8 23% 10% - 40%
Belgian - Biscuit 8 20% 10% - 41%
Belgian - Cara 45L 5 51% 17% - 100%
Belgian - CaraVienne 4 30% 19% - 50%
American - Caramel / Crystal 60L 3 44% 8% - 100%
Belgian - Caramel Pils 3 30% 20% - 38%
American - Munich - Light 10L 3 31% 20% - 50%
American - Victory 2 22% 22% - 22%
German - Munich Light 2 48% 29% - 67%
American - Aromatic Malt 2 50% 31% - 69%
German - Carafa II 2 16% 14% - 18%
Flaked Barley 1 11% 11% - 11%
German - CaraHell 1 100% 100% - 100%
Finland - Munich Malt 1 50% 50% - 50%
German - Melanoidin 1 14% 14% - 14%
German - Abbey Malt 1 18% 18% - 18%
Belgian - Cara 20L 1 20% 20% - 20%
American - Munich - Dark 20L 1 50% 50% - 50%
United Kingdom - Carastan (30/37) 1 22% 22% - 22%
Flaked Wheat 1 9% 9% - 9%
German - Caramel Wheat 1 29% 29% - 29%
Belgian - Chocolate 1 18% 18% - 18%
American - Vienna 1 20% 20% - 20%
American - Caramel / Crystal 150L 1 55% 55% - 55%
German - CaraAmber 1 27% 27% - 27%
American - Munich - 60L 1 42% 42% - 42%
United Kingdom - Chocolate 1 12% 12% - 12%
German - CaraMunich I 1 27% 27% - 27%
Belgian - Munich 1 37% 37% - 37%
American - Wheat 1 5% 5% - 5%
German - Pale Ale 1 22% 22% - 22%
American - Carapils (Dextrine Malt) 1 11% 11% - 11%
German - Carafa I 1 8% 8% - 8%
American - Pale 2-Row 1 23% 23% - 23%
United Kingdom - Malted Naked Oats 1 50% 50% - 50%
American - Caramel / Crystal 10L 1 100% 100% - 100%
German - CaraMunich III 1 1% 1% - 1%
American - Chocolate 1 5% 5% - 5%
German - Pilsner 1 43% 43% - 43%
American - Pale 6-Row 1 19% 19% - 19%
United Kingdom - Maris Otter Pale 1 22% 22% - 22%
German - Chocolate Rye 1 14% 14% - 14%
American - Caramel / Crystal 40L 1 55% 55% - 55%
Belgian - Wheat 1 23% 23% - 23%
German - Wheat Malt 1 19% 19% - 19%
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