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Steeping Grains Used In Specialty IPA: Belgian IPA Recipes

Name Recipes Avg. Usage Usage Range
American - Caramel / Crystal 20L 4 52% 29% - 67%
Flaked Oats 4 59% 35% - 100%
American - Caramel / Crystal 10L 4 26% 6% - 50%
Belgian - Biscuit 3 24% 24% - 25%
American - Caramel / Crystal 40L 3 24% 24% - 25%
Belgian - Special B 3 28% 25% - 29%
American - Pilsner 2 58% 50% - 67%
American - Caramel / Crystal 120L 2 56% 13% - 100%
American - Carapils (Dextrine Malt) 2 24% 14% - 33%
Belgian - Pilsner 2 59% 40% - 78%
American - Munich - Light 10L 2 56% 50% - 63%
American - Caramel / Crystal 60L 2 44% 22% - 67%
German - CaraRed 2 48% 43% - 54%
American - Caramel / Crystal 80L 2 24% 24% - 24%
German - Munich Dark 1 11% 11% - 11%
Flaked Corn 1 89% 89% - 89%
Belgian - Munich 1 16% 16% - 16%
United Kingdom - Maris Otter Pale 1 25% 25% - 25%
German - Acidulated Malt 1 50% 50% - 50%
German - Munich Light 1 11% 11% - 11%
Belgian - Pale Ale 1 60% 60% - 60%
American - Victory 1 50% 50% - 50%
American - Caramel / Crystal 30L 1 50% 50% - 50%
United Kingdom - Wheat 1 13% 13% - 13%
German - CaraFoam 1 46% 46% - 46%
Belgian - Caramel Pils 1 50% 50% - 50%
United Kingdom - Amber 1 50% 50% - 50%
Flaked Wheat 1 38% 38% - 38%
American - Vienna 1 22% 22% - 22%
German - Carapils 1 100% 100% - 100%
Belgian - CaraMunich 1 50% 50% - 50%
United Kingdom - Cara Malt 1 100% 100% - 100%
Torrified Wheat 1 33% 33% - 33%
American - White Wheat 1 25% 25% - 25%
Belgian - CaraVienne 1 50% 50% - 50%
American - Pale 2-Row 1 57% 57% - 57%
United Kingdom - Golden Promise 1 22% 22% - 22%
German - Abbey Malt 1 57% 57% - 57%
Belgian - Aromatic 1 13% 13% - 13%
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