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Steeping Grains Used In Dry Stout Recipes

Name Recipes Avg. Usage Usage Range
United Kingdom - Roasted Barley 27 48% 5% - 100%
American - Roasted Barley 25 35% 9% - 100%
American - Black Malt 16 22% 5% - 50%
Flaked Barley 15 40% 13% - 100%
American - Chocolate 14 24% 8% - 50%
United Kingdom - Chocolate 12 24% 5% - 100%
United Kingdom - Black Patent 11 20% 2% - 57%
American - Caramel / Crystal 60L 7 40% 14% - 60%
American - Caramel / Crystal 10L 7 41% 20% - 53%
Flaked Oats 5 37% 20% - 71%
United Kingdom - Dark Crystal 80L 5 22% 4% - 40%
American - Caramel / Crystal 120L 5 15% 7% - 25%
United Kingdom - Pale Chocolate 4 27% 18% - 50%
United Kingdom - Coffee Malt 4 42% 14% - 100%
American - Caramel / Crystal 40L 3 11% 5% - 14%
German - Carafa II 3 38% 2% - 100%
American - Caramel / Crystal 80L 3 23% 17% - 33%
American - Dark Chocolate 3 41% 10% - 100%
Rolled Oats 2 30% 9% - 50%
German - Pale Ale 2 30% 11% - 50%
American - Victory 2 14% 11% - 17%
United Kingdom - Maris Otter Pale 2 54% 17% - 91%
American - Caramel / Crystal 150L 2 25% 9% - 40%
American - Black Barley 2 33% 25% - 42%
Belgian - Special B 2 14% 11% - 17%
Pale 2-Row 2 40% 40% - 40%
German - Carafa III 2 8% 4% - 17%
Honey Malt 2 12% 10% - 14%
American - Pale Ale 2 56% 22% - 90%
United Kingdom - Crystal 140L 2 10% 10% - 11%
American - Caramel / Crystal 75L 2 36% 29% - 43%
Belgian - Biscuit 2 17% 17% - 18%
United Kingdom - Crystal 45L 2 31% 13% - 50%
German - Carafa I 2 12% 1% - 24%
Smoked Malt 2 13% 5% - 22%
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