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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%
Munich Light 4 42% 29% - 50%
Pale 2-Row 3 51% 36% - 73%
German - CaraRed 3 20% 13% - 28%
Belgian - Special B 3 23% 20% - 25%
American - Victory 3 15% 6% - 27%
American - Caramel / Crystal 120L 3 17% 11% - 27%
Belgian - Cara 45L 2 71% 67% - 75%
German - Carapils 2 69% 37% - 100%
Belgian - CaraVienne 2 38% 25% - 50%
Flaked Wheat 2 50% 50% - 50%
American - Vienna 2 28% 13% - 44%
Munich - Light 10L 2 63% 27% - 100%
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