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Steeping Grains Used In Cream Ale Recipes

Name Recipes Avg. Usage Usage Range
Flaked Corn 15 52% 11% - 100%
American - Carapils (Dextrine Malt) 12 58% 17% - 100%
American - Caramel / Crystal 10L 8 44% 5% - 67%
American - Pale 2-Row 5 51% 20% - 84%
Belgian - Biscuit 5 35% 25% - 75%
Canadian - Honey Malt 4 56% 25% - 75%
Flaked Rice 4 22% 17% - 25%
American - Caramel / Crystal 60L 3 92% 75% - 100%
Rolled Oats 2 21% 14% - 29%
American - Caramel / Crystal 40L 2 25% 25% - 25%
Briess - Brewers Yellow Corn Flakes 2 71% 67% - 75%
American - Pale 6-Row 2 36% 21% - 50%
United Kingdom - Maris Otter Pale 2 23% 18% - 29%
Flaked Oats 2 32% 16% - 47%
American - Caramel / Crystal 20L 2 25% 17% - 33%
German - Carapils 2 100% 100% - 100%
American - Munich - Light 10L 2 69% 38% - 100%
Flaked Barley 1 33% 33% - 33%
Briess - Brewers Oat Flakes 1 25% 25% - 25%
German - De-Husked Caraf II 1 7% 7% - 7%
United Kingdom - Crystal 60L 1 100% 100% - 100%
German - Melanoidin 1 50% 50% - 50%
Briess - Caramel Malt - 40L 1 100% 100% - 100%
German - Munich Light 1 25% 25% - 25%
American - Smoked Malt 1 17% 17% - 17%
American - Caramel / Crystal 15L 1 45% 45% - 45%
United Kingdom - Pale 2-Row 1 14% 14% - 14%
German - Caramel Pils 1 29% 29% - 29%
Briess - Rice, Flaked 1 33% 33% - 33%
United Kingdom - Black Patent 1 4% 4% - 4%
American - Victory 1 63% 63% - 63%
Lactose (Milk Sugar) 1 100% 100% - 100%
Flaked Wheat 1 18% 18% - 18%
United Kingdom - Cara Malt 1 53% 53% - 53%
American - White Wheat 1 33% 33% - 33%
American - Caramel / Crystal 30L 1 100% 100% - 100%
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