Belgian Ale - Witbier - Steeping Grains | Brewer's Friend
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Steeping Grains Used In Witbier Recipes

Name Recipes Avg. Usage Usage Range
Flaked Oats 26 38% 2% - 100%
Flaked Wheat 26 46% 8% - 100%
US - Pale 2-Row 16 46% 17% - 100%
American - Wheat 14 51% 17% - 88%
American - White Wheat 12 36% 17% - 67%
German - Carapils 9 42% 2% - 100%
American - Carapils (Dextrine Malt) 8 45% 17% - 100%
German - CaraFoam 7 42% 18% - 100%
Munich - Light 10L 7 27% 13% - 33%
Belgian - Wheat 6 39% 18% - 100%
Munich 6 42% 26% - 58%
German - Pilsner 6 28% 18% - 45%
Belgian - Pilsner 6 64% 33% - 100%
German - Wheat Malt 5 35% 22% - 50%
Rolled Oats 5 65% 5% - 100%
Aromatic 5 74% 19% - 100%
American - Caramel / Crystal 10L 5 42% 3% - 100%
Honey Malt 5 51% 7% - 100%
American - Pilsner 4 53% 33% - 67%
German - Acidulated Malt 4 25% 8% - 50%
Proximity - Malted Oats 4 49% 25% - 100%
Belgian - Biscuit 4 37% 13% - 60%
Special B 3 36% 19% - 46%
Briess - Brewers Oat Flakes / Flaked oats 3 47% 17% - 100%
Gladfield - Harraways Flaked Wheat 3 61% 33% - 100%
Bays Best Feed - American - Oats 3 48% 18% - 100%
United Kingdom - Golden Naked Oats 3 21% 8% - 40%
Briess - Brewers Red Wheat Flakes 2 67% 33% - 100%
Kiwi 2 57% 33% - 80%
American - Vienna 2 34% 18% - 50%
United Kingdom - Maris Otter Pale 2 62% 48% - 77%
Gladfield - Rolled Oats (blm) 2 27% 20% - 33%
German - Vienna 2 29% 25% - 33%
Torrified Wheat 2 19% 10% - 29%
German - Pale Wheat 2 33% 15% - 50%
German - Melanoidin 2 23% 13% - 33%
Aromatic Malt 2 25% 17% - 33%
German - CaraMunich I 2 17% 17% - 17%
German - Carafa II 2 13% 13% - 14%
German - Bohemian Pilsner 2 67% 67% - 67%
Flaked Barley 2 26% 19% - 33%
Unmalted Wheat 2 21% 9% - 33%
American - Caramel / Crystal 20L 2 40% 13% - 67%
Belgian - CaraVienne 2 27% 20% - 33%
American - Pale 2-Row - Toasted 2 70% 40% - 100%