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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 13 24% 13% - 50%
American - Black Malt 11 19% 6% - 33%
United Kingdom - Black Patent 9 33% 6% - 100%
American - Caramel / Crystal 120L 9 20% 11% - 52%
United Kingdom - Chocolate 8 25% 13% - 42%
Flaked Barley 7 26% 6% - 47%
Flaked Oats 6 30% 9% - 50%
United Kingdom - Roasted Barley 6 19% 7% - 33%
Caramel / Crystal 60L 5 20% 9% - 33%
Belgian - Biscuit 3 16% 13% - 17%
American - Dark Chocolate 3 32% 13% - 63%
American - Caramel / Crystal 90L 3 18% 10% - 29%
Belgian - Chocolate 3 25% 16% - 36%
Munich Dark 20L 3 48% 20% - 100%
United Kingdom - Maris Otter Pale 3 49% 31% - 75%
Belgian - Roasted Barley 2 68% 36% - 100%
United Kingdom - Pale Chocolate 2 46% 16% - 75%
Belgian - Special B 2 32% 27% - 36%
American - Caramel / Crystal 80L 2 26% 13% - 40%
United Kingdom - Extra Dark Crystal 160L 2 53% 25% - 80%
German - Carapils 2 38% 10% - 67%
American - Caramel / Crystal 10L 2 48% 43% - 53%
United Kingdom - Coffee Malt 2 37% 30% - 44%
Smoked Malt 2 27% 4% - 50%
American - Caramel / Crystal 40L 2 31% 26% - 36%
Rolled Oats 2 12% 11% - 13%
Belgian - De-Bittered Black 2 11% 9% - 14%