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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 - K├Âlsch 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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