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Steeping Grains Used In Foreign Extra Stout Recipes

Name Recipes Avg. Usage Usage Range
American - Roasted Barley 17 36% 13% - 100%
American - Chocolate 12 23% 13% - 50%
American - Black Malt 9 19% 6% - 33%
American - Caramel / Crystal 120L 8 21% 11% - 52%
United Kingdom - Black Patent 8 33% 6% - 100%
Flaked Barley 7 26% 6% - 47%
United Kingdom - Chocolate 6 26% 17% - 42%
United Kingdom - Roasted Barley 5 22% 9% - 33%
Flaked Oats 5 31% 9% - 50%
American - Caramel / Crystal 60L 5 20% 9% - 33%
Munich Dark 20L 3 48% 20% - 100%
American - Dark Chocolate 3 32% 13% - 63%
United Kingdom - Maris Otter Pale 3 49% 31% - 75%
American - Caramel / Crystal 90L 3 18% 10% - 29%
Belgian - Special B 2 32% 27% - 36%
United Kingdom - Extra Dark Crystal 160L 2 53% 25% - 80%
Smoked Malt 2 27% 4% - 50%
American - Caramel / Crystal 80L 2 26% 13% - 40%
Belgian - Chocolate 2 30% 23% - 36%
American - Caramel / Crystal 10L 2 48% 43% - 53%
Belgian - De-Bittered Black 2 11% 9% - 14%
American - Caramel / Crystal 40L 2 31% 26% - 36%
Rolled Oats 2 12% 11% - 13%
United Kingdom - Pale Chocolate 2 46% 16% - 75%
Belgian - Biscuit 2 17% 17% - 17%
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