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Briess - Roasted Barley


Most Used In:

Style Recipes Avg. Usage Usage Range
Imperial Stout354%1% - 9%
Irish Red Ale174%1% - 10%
Russian Imperial Stout164%1% - 7%
American Stout167%1% - 25%
Sweet Stout166%1% - 18%
Oatmeal Stout134%1% - 10%
American Amber Ale103%1% - 7%
American Porter105%1% - 10%
American Stout95%1% - 8%
Brown Porter73%1% - 6%
Irish Stout710%6% - 12%
No Profile Selected63%1% - 7%
Irish Red Ale63%1% - 5%
Oatmeal Stout64%2% - 5%
Dry Stout55%1% - 10%
Specialty IPA: Red IPA52%1% - 3%
Robust Porter44%2% - 9%
Sweet Stout44%2% - 8%
American Brown Ale45%2% - 7%
Scottish Export43%1% - 5%
Foreign Extra Stout39%3% - 20%
British Brown Ale32%1% - 3%
Tropical Stout23%2% - 3%
American Light Lager25%4% - 7%
Scottish Heavy13%3% - 3%
Standard/Ordinary Bitter19%9% - 9%
Specialty IPA: New England IPA11%1% - 1%
Spice, Herb, or Vegetable Beer13%3% - 3%
Blonde Ale11%1% - 0%
Extra Special/Strong Bitter (ESB)14%4% - 4%
Traditional Bock13%3% - 3%
American Amber Ale13%3% - 3%
Flanders Brown Ale/Oud Bruin13%3% - 3%
Witbier14%4% - 4%
Wee Heavy11%1% - 1%
Düsseldorf Altbier12%2% - 2%
Dark Mild11%1% - 1%
American IPA11%1% - 1%
Northern English Brown15%5% - 5%
Mild15%5% - 5%
Doppelbock11%1% - 1%
Specialty IPA: Black IPA13%3% - 3%
International Dark Lager12%2% - 2%
Experimental Beer15%5% - 5%
Fruit Beer11%1% - 0%
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