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Steeping Grains Used In Blonde Ale Recipes

Name Recipes Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 34 52% 7% - 100%
American - Caramel / Crystal 10L 24 64% 25% - 100%
American - Caramel / Crystal 20L 14 80% 14% - 100%
Honey Malt 11 75% 20% - 100%
Pale 2-Row 9 94% 73% - 100%
Belgian - Biscuit 7 41% 13% - 100%
American - Pale Ale 6 71% 25% - 100%
Munich - Light 10L 6 47% 17% - 100%
American - Caramel / Crystal 40L 6 38% 11% - 100%
Flaked Oats 6 45% 29% - 100%
American - Vienna 6 49% 33% - 67%
German - Carapils 5 59% 27% - 100%
American - Victory 5 40% 18% - 100%
German - CaraHell 5 69% 6% - 100%
American - Caramel / Crystal 15L 4 76% 43% - 100%
Flaked Wheat 4 35% 28% - 40%
American - Pilsner 4 72% 50% - 100%
American - White Wheat 4 31% 18% - 50%
Flaked Corn 3 89% 67% - 100%
Belgian - Aromatic 3 20% 14% - 25%
Torrified Wheat 3 22% 16% - 25%
American - Caramel / Crystal 60L 3 100% 100% - 100%
Flaked Barley 2 67% 33% - 100%
Munich Malt 2 72% 44% - 100%
American - Wheat 2 38% 25% - 50%
German - CaraFoam 2 15% 9% - 20%
Flaked Rice 2 16% 11% - 20%
American - Pale 6-Row 2 75% 50% - 100%
United Kingdom - Maris Otter Pale 2 70% 50% - 90%
United Kingdom - Crystal 15L 2 55% 10% - 100%
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