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Briess - Dextrose


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: New England IPA334%1% - 10%
American IPA327%2% - 60%
No Profile Selected1727%1% - 100%
American IPA146%2% - 13%
American Light Lager1125%2% - 100%
Imperial IPA86%2% - 15%
Clone Beer64%3% - 10%
International Pale Lager526%4% - 100%
Double IPA48%5% - 12%
American Pale Ale46%1% - 13%
Saison34%4% - 5%
Belgian Golden Strong Ale314%7% - 20%
Specialty IPA: White IPA26%3% - 9%
Belgian Dark Strong Ale26%3% - 9%
British Golden Ale27%4% - 10%
Specialty IPA: Belgian IPA213%8% - 17%
Blonde Ale210%9% - 11%
British Brown Ale24%4% - 4%
Oatmeal Stout28%6% - 10%
Imperial Stout25%3% - 7%
Sweet Stout24%1% - 7%
Fruit Cider121%21% - 21%
Belgian Pale Ale16%6% - 6%
Belgian Blond Ale15%5% - 5%
English Barleywine12%2% - 2%
Russian Imperial Stout111%11% - 11%
Berliner Weisse18%8% - 8%
Helles Bock12%2% - 2%
Mixed-Style Beer18%8% - 8%
Fruit Lambic18%8% - 8%
Mixed-Fermentation Sour Beer18%8% - 8%
Dunkelweizen13%3% - 3%
Best Bitter15%5% - 5%
K├Âlsch15%5% - 5%
Munich Dunkel110%10% - 10%
Brown Porter15%5% - 5%
Belgian Tripel120%20% - 20%
Australian Sparkling Ale127%27% - 27%
Specialty IPA: Black IPA16%6% - 6%
Belgian Dubbel11%1% - 1%
Dry Stout113%13% - 13%
Witbier16%6% - 6%
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