Belgian and French Ale - Belgian Specialty Ale (BJCP 2008) - Steeping Grains | Brewer's Friend
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Steeping Grains Used In Belgian Specialty Ale (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Aromatic 10 39% 15% - 100%
American - Carapils (Dextrine Malt) 9 52% 13% - 100%
Flaked Wheat 8 22% 10% - 36%
Special B 8 45% 18% - 100%
Belgian - Biscuit 7 20% 7% - 40%
Caramel / Crystal 60L 7 27% 14% - 40%
American - Chocolate 5 16% 11% - 25%
Munich - Light 10L 5 28% 15% - 67%
American - Roasted Barley 5 16% 13% - 25%
Honey Malt 5 37% 15% - 50%
American - Caramel / Crystal 40L 4 68% 22% - 100%
United Kingdom - Crystal 140L 4 100% 100% - 100%
Rye 4 37% 7% - 67%
German - Abbey Malt 4 65% 25% - 100%
Flaked Oats 4 44% 11% - 100%
Belgian - CaraVienne 4 49% 25% - 67%
Belgian - CaraMunich 4 23% 19% - 29%
Munich 3 43% 28% - 50%
German - Carapils 3 47% 25% - 67%
German - Carafa III 3 26% 17% - 42%
Belgian - Caramel Pils 2 61% 22% - 100%
Belgian - Chocolate 2 26% 3% - 50%
Aromatic Malt 2 19% 18% - 20%
Cara 45L 2 50% 50% - 50%
American - Caramel / Crystal 20L 2 70% 40% - 100%
American - White Wheat 2 21% 8% - 33%
German - CaraMunich III 2 33% 33% - 33%
American - Wheat 2 35% 20% - 50%
German - De-Husked Caraf II 2 10% 10% - 10%
United Kingdom - Crystal 30L 2 47% 44% - 50%
American - Dark Chocolate 2 38% 38% - 38%
United Kingdom - Maris Otter Pale 2 32% 19% - 44%
American - Caramel / Crystal 90L 2 38% 38% - 38%