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Steeping Grains Used In Saison Recipes

Name Recipes Avg. Usage Usage Range
American - Vienna 17 50% 12% - 100%
Belgian - CaraMunich 13 68% 8% - 100%
American - White Wheat 10 30% 12% - 50%
Flaked Wheat 9 28% 11% - 40%
Belgian - CaraVienne 7 60% 20% - 100%
Munich - Light 10L 7 35% 12% - 67%
German - Vienna 6 60% 25% - 100%
American - Carapils (Dextrine Malt) 6 57% 17% - 100%
American - Caramel / Crystal 20L 5 59% 17% - 100%
German - Wheat Malt 5 41% 25% - 50%
Belgian - Aromatic 4 33% 11% - 50%
Belgian - Cara 20L 4 65% 11% - 100%
Belgian - Pilsner 4 67% 40% - 100%
American - Wheat 4 33% 25% - 45%
Flaked Rye 4 61% 20% - 100%
American - Caramel / Crystal 30L 3 13% 13% - 13%
Aromatic Malt 3 44% 33% - 50%
American - Caramel / Crystal 40L 3 100% 100% - 100%
Flaked Oats 3 21% 17% - 29%
Honey Malt 3 47% 20% - 100%
Munich Dark 20L 3 72% 15% - 100%
Flaked Barley 2 36% 22% - 50%
American - Rye 2 29% 25% - 33%
German - Pilsner 2 45% 40% - 50%
Pale 2-Row 2 42% 40% - 44%
German - Carafa III 2 50% 25% - 75%
Briess - Brewers Red Wheat Flakes 2 30% 20% - 40%