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Briess - Dextrose


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: New England IPA504%1% - 17%
American IPA468%1% - 100%
No Profile Selected3636%1% - 100%
American IPA186%2% - 13%
American Light Lager1224%2% - 100%
American Pale Ale1115%1% - 31%
Imperial IPA117%2% - 15%
Double IPA98%4% - 16%
Belgian Golden Strong Ale714%6% - 20%
Saison65%4% - 6%
Clone Beer64%3% - 10%
Blonde Ale56%4% - 11%
International Pale Lager526%4% - 100%
Belgian Dark Strong Ale45%3% - 9%
Sweet Stout35%1% - 7%
Russian Imperial Stout311%11% - 12%
Specialty IPA: White IPA35%3% - 9%
Specialty IPA: Belgian IPA312%8% - 17%
Specialty IPA: Black IPA312%6% - 23%
Alternative Sugar Beer262%24% - 100%
Old Ale26%5% - 8%
Imperial Stout24%3% - 5%
Belgian Golden Strong Ale216%16% - 16%
English Barleywine23%2% - 5%
Belgian Tripel211%6% - 16%
British Brown Ale24%4% - 4%
Oatmeal Stout28%6% - 10%
Fruit Beer213%1% - 24%
British Golden Ale27%4% - 10%
Dunkelweizen13%3% - 3%
American Stout15%5% - 5%
Irish Stout15%5% - 5%
Witbier16%6% - 6%
American Amber Ale13%3% - 3%
Fruit Cider121%21% - 21%
Munich Dunkel110%10% - 10%
Märzen13%3% - 3%
Mixed-Fermentation Sour Beer18%8% - 8%
English IPA12%2% - 2%
Dry Stout113%13% - 13%
American Porter15%5% - 5%
Helles Bock12%2% - 2%
American Brown Ale113%13% - 13%
Specialty IPA: Rye IPA112%12% - 12%
Mixed-Style Beer18%8% - 8%
Belgian Dubbel11%1% - 1%
Belgian Blond Ale15%5% - 5%
Irish Red Ale14%4% - 4%
Belgian Blond Ale17%7% - 7%
Berliner Weisse18%8% - 8%
Doppelbock114%14% - 14%
Specialty IPA: Red IPA16%6% - 6%
Best Bitter15%5% - 5%
Belgian Pale Ale16%6% - 6%
Fruit Lambic16%6% - 6%
Brown Porter15%5% - 5%
Belgian Tripel115%15% - 15%
Fruit Lambic18%8% - 8%
Holiday/Winter Special Spiced Beer17%7% - 7%
Australian Sparkling Ale127%27% - 27%
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