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Steeping Grains Used In Mixed-Fermentation Sour Beer Recipes

Name Recipes Avg. Usage Usage Range
German - Munich Light 2 30% 26% - 33%
Rolled Oats 2 21% 8% - 33%
Torrified Wheat 2 33% 15% - 50%
Belgian - Unmalted Wheat 2 30% 27% - 33%
Flaked Oats 1 47% 47% - 47%
Currant, black 1 67% 67% - 67%
Belgian - Pilsner 1 31% 31% - 31%
New Zealand - Wheat Malt 1 31% 31% - 31%
Belgian - Special B 1 8% 8% - 8%
German - Vienna 1 100% 100% - 100%
German - Wheat Malt 1 100% 100% - 100%
American - Carapils (Dextrine Malt) 1 100% 100% - 100%
German - Acidulated Malt 1 17% 17% - 17%
United Kingdom - Maris Otter Pale 1 50% 50% - 50%
Belgian - Aromatic 1 15% 15% - 15%
German - De-Husked Caraf II 1 8% 8% - 8%
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