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Steeping Grains Used In Belgian Tripel Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Aromatic 6 81% 40% - 100%
Belgian - CaraVienne 5 56% 11% - 100%
Belgian - Pilsner 4 60% 39% - 100%
American - Carapils (Dextrine Malt) 3 78% 33% - 100%
Munich - Light 10L 3 58% 16% - 100%
Belgian - Biscuit 3 33% 4% - 50%
American - Caramel / Crystal 10L 3 83% 50% - 100%
United Kingdom - Pilsen 2 61% 43% - 78%
Aromatic Malt 2 100% 100% - 100%
American - Caramel / Crystal 40L 2 75% 50% - 100%
American - Victory 2 53% 6% - 100%
German - Melanoidin 2 26% 2% - 50%
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