Steeping Grains Used In Belgian Pale Ale Recipes

Name	Recipes	Avg. Usage	Usage Range
Flaked Oats	6	50%	13% - 100%
Belgian - Aromatic	6	31%	17% - 50%
Belgian - Biscuit	6	30%	17% - 67%
German - Munich Light	4	42%	29% - 50%
German - CaraRed	4	28%	13% - 50%
Belgian - CaraVienne	3	47%	25% - 67%
American - Pale 2-Row	3	51%	36% - 73%
Belgian - Special B	3	23%	20% - 25%
American - Victory	3	15%	6% - 27%
American - Caramel / Crystal 120L	3	17%	11% - 27%
German - Carapils	2	69%	37% - 100%
Flaked Wheat	2	50%	50% - 50%
American - Vienna	2	28%	13% - 44%
American - Caramel / Crystal 10L	2	21%	9% - 33%
American - Munich - Light 10L	2	63%	27% - 100%
Belgian - Cara 45L	2	71%	67% - 75%
German - CaraAroma	1	6%	6% - 6%
American - White Wheat	1	36%	36% - 36%
American - Caramel / Crystal 30L	1	25%	25% - 25%
German - Pale Ale	1	25%	25% - 25%
German - CaraBelge	1	33%	33% - 33%
American - Caramel / Crystal 60L	1	58%	58% - 58%
Torrified Wheat	1	25%	25% - 25%
United Kingdom - Chocolate	1	8%	8% - 8%
German - CaraBohemian	1	28%	28% - 28%
German - Kölsch	1	59%	59% - 59%
Canadian - Honey Malt	1	14%	14% - 14%
United Kingdom - Maris Otter Pale	1	50%	50% - 50%
German - CaraHell	1	44%	44% - 44%
Belgian - Cara 20L	1	100%	100% - 100%
German - Melanoidin	1	50%	50% - 50%
German - CaraAmber	1	13%	13% - 13%
American - Wheat	1	18%	18% - 18%
American - Caramel / Crystal 20L	1	100%	100% - 100%
German - CaraMunich III	1	60%	60% - 60%
American - Munich - Dark 20L	1	33%	33% - 33%

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