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Steeping Grains Used In Imperial Stout Recipes

Name Recipes Avg. Usage Usage Range
American - Chocolate 32 29% 12% - 100%
American - Roasted Barley 23 23% 9% - 50%
American - Caramel / Crystal 120L 17 21% 1% - 60%
American - Black Malt 14 16% 4% - 50%
United Kingdom - Roasted Barley 13 27% 8% - 50%
Flaked Oats 12 20% 3% - 29%
United Kingdom - Chocolate 12 24% 9% - 50%
United Kingdom - Black Patent 11 18% 5% - 33%
American - Caramel / Crystal 60L 8 32% 13% - 100%
American - Caramel / Crystal 40L 5 34% 13% - 44%
American - Carapils (Dextrine Malt) 5 20% 10% - 33%
American - Black Barley 4 24% 8% - 33%
German - Carafa III 4 18% 13% - 25%
Flaked Barley 4 27% 8% - 43%
American - Dark Chocolate 4 26% 13% - 43%
United Kingdom - Brown 4 18% 15% - 21%
Belgian - Biscuit 4 20% 4% - 30%
Pale 2-Row 3 42% 14% - 92%
American - Caramel / Crystal 80L 3 24% 13% - 44%
United Kingdom - Coffee Malt 3 18% 13% - 26%
United Kingdom - Pale Chocolate 2 21% 17% - 25%
Munich - Dark 20L 2 27% 20% - 33%
United Kingdom - Carastan (30/37) 2 28% 25% - 31%
Belgian - Chocolate 2 39% 12% - 67%
United Kingdom - Malted Naked Oats 2 17% 17% - 18%
United Kingdom - Carastan Light (15L) 2 10% 8% - 11%
Belgian - De-Bittered Black 2 12% 8% - 17%
United Kingdom - Crystal 60L 2 31% 13% - 50%
Flaked Rye 2 30% 26% - 34%
United Kingdom - Maris Otter Pale 2 26% 24% - 28%
American - CaraBrown 2 19% 13% - 25%
German - Carapils 2 17% 5% - 29%
Munich 2 34% 31% - 37%
American - Pale 6-Row 2 23% 21% - 26%
United Kingdom - Crystal Rye 2 10% 8% - 11%
Rolled Oats 2 59% 19% - 100%
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