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Steeping Grains Used In Saison Recipes

Name Recipes Avg. Usage Usage Range
Belgian - CaraMunich 13 67% 9% - 100%
American - Vienna 11 55% 25% - 100%
American - Carapils (Dextrine Malt) 10 54% 11% - 100%
American - Caramel / Crystal 20L 10 58% 10% - 100%
American - Caramel / Crystal 40L 10 53% 17% - 100%
Flaked Wheat 10 52% 17% - 100%
American - Caramel / Crystal 10L 10 67% 19% - 100%
Belgian - Biscuit 9 34% 8% - 100%
Belgian - Caramel Pils 8 54% 19% - 100%
Belgian - Aromatic 8 33% 8% - 67%
American - White Wheat 7 36% 20% - 50%
Honey Malt 7 38% 7% - 100%
Flaked Corn 7 33% 17% - 50%
Belgian - CaraVienne 7 77% 36% - 100%
Belgian - Special B 7 37% 13% - 100%
Pale 2-Row 7 51% 22% - 100%
Flaked Oats 6 37% 20% - 50%
German - Vienna 6 69% 29% - 100%
Belgian - Cara 20L 6 94% 67% - 100%
American - Caramel / Crystal 60L 5 57% 6% - 100%
German - Acidulated Malt 4 40% 7% - 100%
American - Pilsner 4 100% 100% - 100%
German - CaraRed 4 57% 28% - 100%
American - Wheat 4 28% 25% - 30%
American - Rye 3 42% 20% - 73%
Belgian - Pale Ale 3 36% 25% - 50%
Munich - Light 10L 3 27% 20% - 33%
Aromatic Malt 3 48% 10% - 100%
Belgian - Pilsner 3 51% 29% - 75%
German - Carapils 3 67% 50% - 100%
United Kingdom - Cara Malt 2 21% 17% - 25%
German - CaraMunich I 2 61% 50% - 72%
American - Caramel / Crystal 15L 2 31% 29% - 33%
Munich 2 17% 15% - 20%
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%
German - Wheat Malt 2 40% 33% - 46%
American - Red Wheat 2 67% 33% - 100%
Weyermann - CARABELGE 2 55% 22% - 88%
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