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Steeping Grains Used In Old Ale Recipes

Name Recipes Avg. Usage Usage Range
American - Aromatic Malt 5 26% 13% - 58%
American - Caramel / Crystal 120L 4 40% 14% - 100%
United Kingdom - Crystal 60L 4 35% 15% - 50%
American - Caramel / Crystal 80L 4 34% 20% - 57%
United Kingdom - Chocolate 3 13% 11% - 14%
American - Roasted Barley 3 13% 7% - 20%
Canadian - Honey Malt 3 39% 7% - 60%
American - Chocolate 3 12% 3% - 27%
American - Caramel / Crystal 15L 2 20% 11% - 30%
United Kingdom - Brown 2 33% 25% - 40%
American - Caramel / Crystal 20L 2 24% 21% - 27%
United Kingdom - Dark Crystal 80L 2 63% 50% - 75%
Belgian - Special B 2 20% 14% - 25%
American - Carapils (Dextrine Malt) 2 42% 40% - 44%
American - Caramel / Crystal 60L 2 50% 40% - 60%
United Kingdom - Black Patent 2 16% 6% - 25%
Flaked Oats 1 40% 40% - 40%
United Kingdom - Crystal 70L 1 50% 50% - 50%
German - CaraAroma 1 14% 14% - 14%
American - Munich - Light 10L 1 30% 30% - 30%
United Kingdom - Pale 2-Row 1 59% 59% - 59%
Belgian - Biscuit 1 25% 25% - 25%
Flaked Wheat 1 50% 50% - 50%
United Kingdom - Crystal 140L 1 50% 50% - 50%
German - Smoked Malt 1 40% 40% - 40%
American - Pale 2-Row - Toasted 1 30% 30% - 30%
United Kingdom - Pale Chocolate 1 25% 25% - 25%
Belgian - CaraMunich 1 25% 25% - 25%
American - Caramel / Crystal 150L 1 14% 14% - 14%
Rolled Oats 1 11% 11% - 11%
German - Vienna 1 31% 31% - 31%
American - Pale 6-Row 1 22% 22% - 22%
American - Caramel / Crystal 40L 1 57% 57% - 57%
United Kingdom - Wheat 1 25% 25% - 25%
United Kingdom - Crystal 50L 1 25% 25% - 25%
United Kingdom - Maris Otter Pale 1 62% 62% - 62%
United Kingdom - Amber 1 33% 33% - 33%
Finland - Melanoid Malt 1 14% 14% - 14%
American - Bonlander Munich 1 21% 21% - 21%
United Kingdom - Munich 1 15% 15% - 15%
American - Wheat 1 100% 100% - 100%
Finland - Black Malt 1 100% 100% - 100%
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