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Steeping Grains Used In Belgian Tripel Recipes

Name Recipes Avg. Usage Usage Range
Aromatic Malt 11 38% 3% - 100%
Belgian - Aromatic 9 52% 10% - 100%
Belgian - Biscuit 9 34% 8% - 100%
Munich 7 48% 33% - 77%
Honey Malt 6 42% 12% - 56%
American - Carapils (Dextrine Malt) 5 56% 31% - 100%
German - Melanoidin 4 67% 67% - 67%
Belgian - Pilsner 4 69% 35% - 100%
German - Carapils 3 72% 17% - 100%
Belgian - Caramel Pils 3 80% 41% - 100%
American - Caramel / Crystal 60L 3 44% 9% - 100%
Belgian - Cara 20L 3 29% 20% - 43%
American - Caramel / Crystal 15L 2 22% 9% - 35%
Munich - 60L 2 33% 33% - 33%
American - White Wheat 2 37% 33% - 40%
Pale 2-Row 2 77% 55% - 100%
American - Pilsner 2 50% 50% - 50%
American - Caramel / Crystal 10L 2 67% 33% - 100%
Munich - Light 10L 2 49% 38% - 60%