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Crisp - Brown Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter199%3% - 21%
American Brown Ale177%3% - 14%
British Brown Ale168%4% - 25%
Brown Porter1211%4% - 27%
Dark Mild115%3% - 8%
English Porter77%4% - 12%
Russian Imperial Stout716%1% - 31%
Robust Porter57%2% - 11%
No Profile Selected58%1% - 21%
Belgian Blond Ale48%8% - 8%
Sweet Stout45%3% - 7%
Imperial Stout43%3% - 5%
American Amber Ale45%3% - 8%
Northern English Brown43%3% - 4%
American Stout44%4% - 5%
American Light Lager336%2% - 100%
Southern English Brown36%4% - 10%
American IPA38%2% - 22%
Mild37%2% - 10%
Munich Dunkel24%3% - 6%
Oatmeal Stout212%8% - 16%
Foreign Extra Stout211%9% - 13%
American Stout24%4% - 4%
Oud Bruin23%3% - 3%
Dry Stout2100%100% - 100%
Specialty IPA: Brown IPA23%2% - 4%
Best Bitter27%4% - 10%
Baltic Porter26%2% - 10%
Scottish Export25%1% - 8%
Sweet Stout23%2% - 4%
Old Ale13%3% - 3%
Saison12%2% - 2%
English IPA14%4% - 4%
Scottish Export 80/-11%1% - 0%
Tropical Stout13%3% - 3%
Scottish Light18%8% - 8%
Dry Mead15%5% - 5%
American Pale Ale12%2% - 2%
Märzen12%2% - 2%
British Strong Ale110%10% - 10%
Experimental Beer11%1% - 0%
London Brown Ale113%13% - 13%
Fruit Beer12%2% - 2%
Baltic Porter15%5% - 5%
Ordinary Bitter17%7% - 7%
Mixed-Style Beer111%11% - 11%
Schwarzbier18%8% - 8%
English Barleywine14%4% - 4%
Strong Bitter12%2% - 2%
Oatmeal Stout13%3% - 3%
American Barleywine116%16% - 16%
Dunkles Weissbier14%4% - 4%
Kentucky Common13%3% - 3%
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