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Bestmalz - BEST Acidulated


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA303%1% - 10%
American Pale Ale252%1% - 5%
No Profile Selected174%1% - 10%
Weissbier164%1% - 10%
Specialty IPA: New England IPA142%1% - 4%
Blonde Ale1115%1% - 76%
Munich Helles113%1% - 5%
International Pale Lager96%2% - 19%
Gose911%3% - 25%
German Pils84%1% - 6%
Double IPA82%1% - 3%
Witbier74%3% - 6%
German Pilsner (Pils)73%2% - 3%
Berliner Weisse57%6% - 8%
Dry Stout52%2% - 4%
Kölsch54%2% - 6%
Saison45%2% - 6%
American IPA42%1% - 5%
Sweet Stout42%2% - 2%
Belgian Golden Strong Ale34%3% - 4%
American Light Lager310%3% - 22%
Dunkles Weissbier34%4% - 4%
Weizen/Weissbier33%3% - 3%
Belgian Pale Ale34%3% - 5%
Bohemian Pilsener24%2% - 5%
Czech Premium Pale Lager22%2% - 2%
American Wheat Beer22%2% - 3%
English IPA23%2% - 4%
Alternative Grain Beer25%5% - 5%
Kölsch22%1% - 3%
Mixed-Fermentation Sour Beer25%5% - 5%
Specialty IPA: Rye IPA22%2% - 3%
Strong Bitter24%4% - 5%
Fruit Beer260%21% - 100%
American Amber Ale23%3% - 3%
American Pale Ale23%2% - 3%
Berliner Weisse24%4% - 5%
Lambic23%2% - 4%
Blonde Ale23%3% - 3%
Vienna Lager24%2% - 5%
Kellerbier: Pale Kellerbier22%1% - 3%
Best Bitter11%1% - 1%
Festbier15%5% - 5%
Pre-Prohibition Lager13%3% - 3%
Northern English Brown14%4% - 4%
Belgian Tripel12%2% - 2%
Clone Beer114%14% - 14%
Wild Specialty Beer13%3% - 3%
Light American Lager14%4% - 4%
Brett Beer12%2% - 2%
Russian Imperial Stout12%2% - 2%
Mixed-Style Beer13%3% - 3%
Ordinary Bitter15%5% - 5%
Irish Extra Stout15%5% - 5%
Belgian Blond Ale112%12% - 12%
Trappist Single14%4% - 4%
Foreign Extra Stout11%1% - 1%
Fruit Lambic110%10% - 10%
Witbier11%1% - 1%
Oatmeal Stout12%2% - 2%
Spice, Herb, or Vegetable Beer12%2% - 2%
British Golden Ale14%4% - 4%
Specialty IPA: Black IPA12%2% - 2%
Maibock/Helles Bock15%5% - 5%
American Lager11%1% - 0%
Belgian Dubbel12%2% - 2%
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