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Briess - Black Malt - 2-Row


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter134%1% - 8%
Imperial Stout113%1% - 5%
American Stout94%2% - 7%
No Profile Selected63%2% - 6%
American Stout512%1% - 28%
Sweet Stout53%1% - 7%
Oatmeal Stout43%1% - 7%
Robust Porter35%3% - 8%
Dry Stout33%2% - 6%
Russian Imperial Stout31%1% - 2%
Saison21%1% - 2%
American Light Lager22%1% - 2%
American IPA247%5% - 88%
Foreign Extra Stout21%1% - 2%
Old Ale21%1% - 1%
London Brown Ale25%5% - 5%
Old Ale21%1% - 2%
American Brown Ale11%1% - 1%
Munich Dunkel12%2% - 2%
Irish Stout13%3% - 3%
Kentucky Common12%2% - 2%
Witbier11%1% - 0%
Experimental Beer14%4% - 4%
Irish Red Ale11%1% - 0%
Rauchbier11%1% - 1%
American Amber Ale11%1% - 1%
Tropical Stout17%7% - 7%
Specialty IPA: Red IPA11%1% - 1%
Strong Scotch Ale12%2% - 2%
Specialty IPA: Black IPA15%5% - 5%
American IPA15%5% - 5%
Oud Bruin11%1% - 1%
Best Bitter11%1% - 0%
Ordinary Bitter12%2% - 2%
American Barleywine11%1% - 1%
Wood-Aged Beer13%3% - 3%
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