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Steeping Grains Used In Belgian Golden Strong Ale Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Pilsner 6 83% 44% - 100%
Belgian - Aromatic 4 32% 11% - 57%
Belgian - Biscuit 4 51% 25% - 100%
American - Munich - Light 10L 3 25% 13% - 50%
Flaked Oats 2 67% 33% - 100%
American - Carapils (Dextrine Malt) 2 63% 25% - 100%
Belgian - Munich 2 39% 28% - 50%
Flaked Wheat 2 32% 14% - 50%
German - CaraHell 2 60% 20% - 100%
Rolled Oats 2 24% 14% - 33%
German - Pilsner 2 95% 91% - 100%
Belgian - CaraVienne 2 61% 22% - 100%
United Kingdom - Carastan (30/37) 1 20% 20% - 20%
Canadian - Munich Dark 1 33% 33% - 33%
American - White Wheat 1 29% 29% - 29%
1886 Malt House - NY Aromatic 20 1 45% 45% - 45%
German - Munich Light 1 11% 11% - 11%
American - Pilsner 1 29% 29% - 29%
United Kingdom - Golden Naked Oats 1 40% 40% - 40%
Bestmalz - BEST Caramel Pils 1 55% 55% - 55%
American - Chocolate 1 1% 1% - 1%
German - Pale Ale 1 79% 79% - 79%
American - Smoked Malt 1 20% 20% - 20%
American - Light Roasted Millet Malt - Gluten Free 1 20% 20% - 20%
German - Caramel Pils 1 9% 9% - 9%
Briess - Aromatic Munich Malt 20L 1 50% 50% - 50%
Belgian - Special B 1 50% 50% - 50%
American - Special Roast 1 100% 100% - 100%
American - Caramel / Crystal 10L 1 100% 100% - 100%
Pineapple 1 20% 20% - 20%
German - Carapils 1 22% 22% - 22%
Belgian - Cara 20L 1 100% 100% - 100%
American - Pale 2-Row 1 50% 50% - 50%
German - Wheat Malt 1 14% 14% - 14%
Canadian - Honey Malt 1 20% 20% - 20%
American - Vienna 1 13% 13% - 13%
American - Caramel / Crystal 90L 1 20% 20% - 20%
New Zealand - Rolled Barley 1 33% 33% - 33%
German - Melanoidin 1 11% 11% - 11%
American - Pale 2-Row - Toasted 1 20% 20% - 20%
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