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Steeping Grains Used In Belgian Dubbel Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 18 43% 17% - 62%
Belgian - CaraMunich 8 41% 19% - 63%
Belgian - Aromatic 7 33% 17% - 47%
Belgian - Biscuit 5 19% 17% - 20%
Aromatic Malt 4 18% 17% - 19%
American - Caramel / Crystal 40L 3 67% 50% - 100%
American - Caramel / Crystal 60L 3 48% 20% - 73%
German - CaraMunich I 3 31% 31% - 31%
American - Roasted Barley 2 36% 6% - 67%
Weyermann - CARABELGE 2 59% 35% - 83%
Belgian - Cara 45L 2 50% 50% - 50%
Munich 2 39% 27% - 50%
United Kingdom - Extra Dark Crystal 120L 2 18% 3% - 33%
German - Abbey Malt 2 33% 17% - 50%
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