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Briess - Black Malt - 2-Row


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter204%1% - 8%
Imperial Stout153%1% - 5%
American Stout133%2% - 7%
No Profile Selected103%1% - 6%
Oatmeal Stout94%1% - 8%
Robust Porter85%2% - 10%
Sweet Stout613%1% - 63%
American Stout512%1% - 28%
Russian Imperial Stout52%1% - 5%
American Light Lager31%1% - 2%
American IPA331%1% - 88%
Dry Stout33%2% - 6%
English Porter23%2% - 3%
London Brown Ale25%5% - 5%
Specialty IPA: Red IPA21%1% - 1%
Old Ale21%1% - 1%
Specialty Wood-Aged Beer22%2% - 2%
American Brown Ale22%1% - 3%
Brown Porter22%2% - 3%
Foreign Extra Stout21%1% - 2%
Oatmeal Stout29%2% - 16%
Tropical Stout27%7% - 8%
Saison21%1% - 1%
Irish Red Ale11%1% - 0%
Strong Scotch Ale12%2% - 2%
Specialty IPA: Black IPA15%5% - 5%
American Amber Ale11%1% - 1%
Holiday/Winter Special Spiced Beer13%3% - 3%
Ordinary Bitter12%2% - 2%
American Barleywine11%1% - 1%
Sweet Stout12%2% - 2%
American IPA15%5% - 5%
Old Ale11%1% - 1%
Oud Bruin11%1% - 1%
Best Bitter11%1% - 0%
Dunkles Bock11%1% - 0%
Irish Stout13%3% - 3%
Wood-Aged Beer13%3% - 3%
American Pale Ale17%7% - 7%
Foreign Extra Stout18%8% - 8%
Experimental Beer14%4% - 4%
Kentucky Common12%2% - 2%
Rauchbier11%1% - 1%
Dunkles Weissbier13%3% - 3%
Witbier11%1% - 0%
Belgian Dubbel11%1% - 1%
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