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Steeping Grains Used In Experimental Beer Recipes

Name Recipes Avg. Usage Usage Range
American - Caramel / Crystal 60L 10 48% 25% - 100%
American - Caramel / Crystal 20L 7 50% 20% - 100%
Munich - Light 10L 5 32% 15% - 50%
Flaked Oats 5 43% 8% - 100%
American - Victory 5 47% 9% - 100%
American - Chocolate 4 31% 9% - 62%
Flaked Barley 4 40% 6% - 100%
American - Carapils (Dextrine Malt) 4 54% 29% - 100%
American - White Wheat 3 31% 15% - 44%
Honey Malt 3 58% 31% - 100%
Belgian - Biscuit 3 21% 17% - 30%
German - Carapils 3 38% 13% - 67%
Flaked Wheat 2 21% 11% - 30%
American - Roasted Barley 2 31% 29% - 33%
American - Caramel / Crystal 10L 2 26% 26% - 26%
Flaked Corn 2 32% 30% - 33%
American - Rye 2 79% 57% - 100%
German - CaraMunich III 2 38% 25% - 50%
Pale 2-Row 2 45% 40% - 50%
German - CaraAroma 2 38% 25% - 50%
Aromatic Malt 2 35% 20% - 50%
American - Vienna 2 23% 11% - 35%
United Kingdom - Maris Otter Pale 2 65% 50% - 80%