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Steeping Grains Used In Belgian Tripel Recipes

Name Recipes Avg. Usage Usage Range
Aromatic Malt 8 39% 3% - 100%
Belgian - Aromatic 8 57% 10% - 100%
Belgian - Biscuit 7 35% 8% - 100%
Munich 6 49% 33% - 77%
Honey Malt 5 39% 12% - 56%
German - Melanoidin 4 67% 67% - 67%
Belgian - Pilsner 4 69% 35% - 100%
Belgian - Cara 20L 3 29% 20% - 43%
American - Carapils (Dextrine Malt) 3 60% 31% - 100%
German - Carapils 3 72% 17% - 100%
American - Caramel / Crystal 60L 2 62% 23% - 100%
American - Caramel / Crystal 10L 2 67% 33% - 100%
Belgian - Caramel Pils 2 71% 41% - 100%
Munich - 60L 2 33% 33% - 33%
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