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Steeping Grains Used In Belgian Specialty Ale Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Aromatic 8 40% 15% - 100%
American - Caramel / Crystal 60L 8 25% 8% - 40%
Flaked Wheat 8 22% 10% - 36%
American - Carapils (Dextrine Malt) 8 46% 13% - 100%
Belgian - Special B 7 48% 18% - 100%
Belgian - Biscuit 6 21% 7% - 40%
American - Chocolate 5 16% 11% - 25%
Honey Malt 5 37% 15% - 50%
American - Roasted Barley 5 16% 13% - 25%
United Kingdom - Crystal 140L 4 100% 100% - 100%
American - Caramel / Crystal 40L 4 68% 22% - 100%
Flaked Oats 4 44% 11% - 100%
Belgian - CaraMunich 4 23% 19% - 29%
American - Rye 4 37% 7% - 67%
Belgian - CaraVienne 3 51% 25% - 67%
German - Carafa III 3 26% 17% - 42%
United Kingdom - Crystal 30L 2 47% 44% - 50%
Belgian - Chocolate 2 26% 3% - 50%
American - Vienna 2 17% 7% - 27%
American - Dark Chocolate 2 38% 38% - 38%
Belgian - Cara 45L 2 50% 50% - 50%
American - Caramel / Crystal 90L 2 38% 38% - 38%
Munich - Light 10L 2 17% 17% - 17%
American - Caramel / Crystal 20L 2 70% 40% - 100%
Munich Light 2 46% 25% - 67%
Belgian - Caramel Pils 2 61% 22% - 100%
American - Caramel / Crystal 120L 2 63% 25% - 100%
Belgian - Pale Ale 2 44% 22% - 65%
American - White Wheat 2 21% 8% - 33%
German - De-Husked Caraf II 2 10% 10% - 10%
German - Abbey Malt 2 29% 25% - 33%
German - CaraMunich III 2 33% 33% - 33%
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