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Steeping Grains Used In Belgian Pale Ale Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Biscuit 14 29% 12% - 50%
American - Victory 7 35% 15% - 50%
Belgian - CaraMunich 6 43% 13% - 75%
American - Caramel / Crystal 40L 5 61% 44% - 100%
Munich - Light 10L 5 35% 11% - 56%
Belgian - Special B 4 33% 14% - 50%
American - Carapils (Dextrine Malt) 4 61% 20% - 100%
Aromatic Malt 4 34% 15% - 50%
Belgian - Aromatic 4 51% 11% - 100%
American - Caramel / Crystal 10L 3 61% 33% - 100%
German - Abbey Malt 3 35% 20% - 50%
American - Caramel / Crystal 120L 3 56% 33% - 100%
Flaked Wheat 3 32% 29% - 33%
American - Caramel / Crystal 30L 3 63% 57% - 67%
German - Melanoidin 3 42% 13% - 100%
Belgian - CaraVienne 3 54% 39% - 67%
American - Caramel / Crystal 60L 3 52% 33% - 71%
German - CaraMunich II 2 50% 33% - 67%
BE - Pale Ale 2 58% 50% - 65%
Belgian - Cara 20L 2 44% 43% - 44%
Pale 2-Row 2 100% 100% - 100%
Belgian - Pilsner 2 38% 25% - 50%
American - Pale Ale 2 61% 21% - 100%
American - Chocolate 2 56% 12% - 100%
German - Pilsner 2 85% 71% - 100%
Briess - Bonlander Munich 2 33% 33% - 33%
Munich 2 31% 13% - 50%
Munich Dark 20L 2 35% 20% - 50%