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Steeping Grains Used In Specialty IPA: New England IPA Recipes

Name Recipes Avg. Usage Usage Range
Flaked Oats 25 51% 13% - 100%
Briess - Brewers Oat Flakes 17 56% 19% - 100%
Pale 2-Row 17 44% 20% - 89%
American - Carapils (Dextrine Malt) 15 25% 5% - 100%
Flaked Wheat 13 36% 7% - 50%
American - Caramel / Crystal 10L 9 36% 14% - 57%
American - White Wheat 9 40% 19% - 100%
American - Caramel / Crystal 20L 8 36% 11% - 100%
Honey Malt 7 30% 8% - 100%
United Kingdom - Oat Malt 5 57% 38% - 67%
American - Wheat 5 49% 21% - 100%
United Kingdom - Golden Naked Oats 5 60% 44% - 100%
Munich - Light 10L 4 48% 33% - 77%
United Kingdom - Maris Otter Pale 3 61% 40% - 100%
Briess - Brewers Red Wheat Flakes 3 38% 31% - 50%
American - Pilsner 3 66% 50% - 86%
Rolled Oats 3 45% 29% - 57%
United Kingdom - Malted Naked Oats 2 36% 21% - 50%
German - CaraFoam 2 14% 14% - 14%
Briess - Carapils Malt 2 58% 50% - 67%
American - Vienna 2 27% 21% - 33%
Briess - White Wheat Raw 2 39% 29% - 50%
American - Pale Ale 2 28% 22% - 33%
American - Red Wheat 2 42% 40% - 45%
Briess - Barley, Flaked 2 17% 14% - 19%
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