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Steeping Grains Used In Saison Recipes

Name Recipes Avg. Usage Usage Range
Belgian - CaraMunich 13 67% 9% - 100%
American - Vienna 12 59% 25% - 100%
American - Carapils (Dextrine Malt) 11 58% 11% - 100%
American - Caramel / Crystal 20L 11 62% 10% - 100%
Flaked Wheat 11 49% 17% - 100%
American - Caramel / Crystal 10L 11 64% 19% - 100%
American - Caramel / Crystal 40L 10 53% 17% - 100%
Belgian - Biscuit 10 32% 8% - 100%
Belgian - Aromatic 9 32% 8% - 67%
Honey Malt 8 37% 7% - 100%
Flaked Corn 8 31% 17% - 50%
German - Vienna 8 68% 29% - 100%
Belgian - Caramel Pils 8 54% 19% - 100%
Belgian - CaraVienne 8 72% 36% - 100%
Pale 2-Row 8 49% 22% - 100%
American - White Wheat 7 36% 20% - 50%
Flaked Oats 6 37% 20% - 50%
Belgian - Special B 6 39% 13% - 100%
American - Caramel / Crystal 60L 6 51% 6% - 100%
Munich - Light 10L 5 26% 13% - 33%
Belgian - Cara 20L 5 93% 67% - 100%
German - CaraMunich I 4 62% 25% - 100%
Aromatic Malt 4 48% 10% - 100%
Munich 4 24% 15% - 33%
American - Rye 4 43% 20% - 73%
German - Acidulated Malt 4 40% 7% - 100%
German - Wheat Malt 4 34% 25% - 46%
American - Pilsner 4 100% 100% - 100%
German - CaraRed 4 57% 28% - 100%
American - Wheat 3 29% 29% - 30%
German - Melanoidin 3 74% 22% - 100%
BE - Pale Ale 3 36% 25% - 50%
Belgian - Pilsner 3 51% 29% - 75%
German - Carapils 3 67% 50% - 100%
American - Caramel / Crystal 15L 2 31% 29% - 33%
German - CaraFoam 2 75% 50% - 100%
United Kingdom - Crystal Rye 2 44% 27% - 60%
Munich - 60L 2 57% 14% - 100%
United Kingdom - Dark Crystal 80L 2 60% 20% - 100%
United Kingdom - Cara Malt 2 21% 17% - 25%
American - Red Wheat 2 67% 33% - 100%
Weyermann - CARABELGE 2 55% 22% - 88%