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Steeping Grains Used In Scottish Export Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 7 21% 12% - 38%
American - Chocolate 5 12% 6% - 25%
United Kingdom - Black Patent 5 14% 5% - 29%
American - Caramel / Crystal 120L 4 39% 19% - 89%
United Kingdom - Roasted Barley 4 15% 4% - 25%
Aromatic Malt 4 22% 12% - 33%
American - Caramel / Crystal 60L 4 49% 25% - 67%
Smoked Malt 3 15% 9% - 25%
Pale 2-Row 3 35% 15% - 45%
American - Caramel / Crystal 40L 3 28% 15% - 47%
United Kingdom - Chocolate 3 14% 7% - 24%
American - Roasted Barley 3 11% 9% - 13%
American - Carapils (Dextrine Malt) 2 13% 4% - 23%
Flaked Wheat 2 40% 33% - 47%
American - Pale 2-Row - Toasted 2 45% 40% - 50%
German - CaraMunich II 2 35% 19% - 50%
German - Carapils 2 34% 20% - 47%
Honey Malt 2 25% 24% - 27%
American - Caramel / Crystal 80L 2 57% 15% - 100%
Peated Malt 2 38% 25% - 50%
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