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Steeping Grains Used In Brown Porter Recipes

Name Recipes Avg. Usage Usage Range
American - Chocolate 39 31% 6% - 100%
United Kingdom - Chocolate 23 40% 13% - 100%
American - Black Malt 17 27% 6% - 100%
American - Caramel / Crystal 60L 14 37% 11% - 60%
American - Caramel / Crystal 80L 13 33% 6% - 62%
United Kingdom - Black Patent 11 22% 11% - 38%
American - Caramel / Crystal 40L 9 53% 20% - 100%
American - Carapils (Dextrine Malt) 8 22% 11% - 50%
United Kingdom - Pale Chocolate 7 25% 12% - 31%
American - Roasted Barley 7 29% 8% - 50%
American - Caramel / Crystal 120L 7 32% 7% - 50%
Flaked Oats 6 28% 13% - 50%
American - Midnight Wheat Malt 6 28% 6% - 100%
American - Blackprinz 5 22% 11% - 33%
Belgian - Special B 5 26% 13% - 40%
United Kingdom - Brown 5 40% 17% - 67%
German - Carafa III 4 15% 12% - 16%
American - Special Roast 4 19% 13% - 27%
American - Dark Chocolate 4 27% 13% - 57%
American - Caramel / Crystal 20L 4 43% 42% - 43%
American - Victory 4 37% 25% - 44%
Belgian - Biscuit 4 16% 11% - 22%
Munich - Light 10L 4 27% 20% - 32%
American - Caramel / Crystal 75L 4 26% 10% - 43%
United Kingdom - Coffee Malt 3 47% 17% - 100%
Belgian - De-Bittered Black 3 23% 16% - 33%
United Kingdom - Crystal 60L 3 39% 33% - 50%
Munich - 60L 3 29% 21% - 32%
United Kingdom - Crystal 90L 2 62% 43% - 82%
Honey Malt 2 15% 10% - 20%
Smoked Malt 2 58% 17% - 100%
American - Caramel / Crystal 15L 2 27% 14% - 40%
German - Chocolate Rye 2 32% 14% - 50%
Munich Dark 20L 2 29% 13% - 45%
United Kingdom - Roasted Barley 2 28% 5% - 50%
German - CaraMunich II 2 32% 22% - 43%
Rolled Oats 2 45% 40% - 50%
United Kingdom - Extra Dark Crystal 120L 2 23% 20% - 25%
American - CaraBrown 2 39% 29% - 50%
German - Melanoidin 2 28% 25% - 32%
Belgian - CaraMunich 2 46% 42% - 50%