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Steeping Grains Used In Belgian Tripel Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Biscuit 10 33% 8% - 100%
Belgian - Aromatic 10 48% 10% - 100%
American - Aromatic Malt 9 41% 3% - 100%
Belgian - Munich 6 49% 33% - 77%
Canadian - Honey Malt 5 39% 12% - 56%
German - Melanoidin 4 67% 67% - 67%
Belgian - Pilsner 4 69% 35% - 100%
Belgian - Caramel Pils 4 64% 41% - 100%
Belgian - Cara 20L 3 29% 20% - 43%
American - Caramel / Crystal 60L 3 44% 9% - 100%
American - Carapils (Dextrine Malt) 3 60% 31% - 100%
German - Carapils 3 72% 17% - 100%
American - Caramel / Crystal 10L 2 67% 33% - 100%
American - Munich - 60L 2 33% 33% - 33%
American - Caramel / Crystal 15L 2 22% 9% - 35%
American - Pale 2-Row 2 77% 55% - 100%
Flaked Oats 1 25% 25% - 25%
United Kingdom - Crystal 45L 1 100% 100% - 100%
American - Caramel / Crystal 40L 1 38% 38% - 38%
American - Vienna 1 8% 8% - 8%
Torrified Wheat 1 100% 100% - 100%
United Kingdom - Maris Otter Pale 1 75% 75% - 75%
German - Abbey Malt 1 50% 50% - 50%
German - Munich Light 1 38% 38% - 38%
American - Wheat 1 70% 70% - 70%
Finland - Vienna Malt 1 50% 50% - 50%
German - CaraHell 1 8% 8% - 8%
Belgian - Cara 45L 1 20% 20% - 20%
German - Pilsner 1 25% 25% - 25%
Belgian - Special B 1 20% 20% - 20%
American - White Wheat 1 33% 33% - 33%
Finland - Crystal Malt 150 1 40% 40% - 40%
German - CaraMunich I 1 62% 62% - 62%
United Kingdom - Cara Malt 1 100% 100% - 100%
Belgian - Wheat 1 8% 8% - 8%
Finland - Crystal Malt 250 1 10% 10% - 10%
Belgian - CaraVienne 1 33% 33% - 33%
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