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Crisp - Brown Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
British Brown Ale128%4% - 25%
Brown Porter1110%4% - 27%
Dark Mild105%3% - 8%
American Porter108%3% - 21%
American Brown Ale67%3% - 14%
Robust Porter57%2% - 11%
English Porter57%4% - 11%
No Profile Selected44%1% - 9%
Belgian Blond Ale48%8% - 8%
Northern English Brown43%3% - 4%
American Amber Ale45%3% - 8%
Russian Imperial Stout418%3% - 31%
American Stout44%3% - 6%
American Light Lager336%2% - 100%
Baltic Porter27%3% - 10%
Sweet Stout25%4% - 7%
Specialty IPA: Brown IPA23%2% - 3%
Mild29%8% - 10%
Dry Stout2100%100% - 100%
Southern English Brown29%7% - 12%
Sweet Stout23%2% - 4%
Oatmeal Stout212%8% - 16%
Imperial Stout23%3% - 3%
Munich Dunkel24%3% - 6%
American IPA22%2% - 2%
Oud Bruin23%3% - 3%
Scottish Export22%1% - 2%
Experimental Beer11%1% - 0%
Best Bitter14%4% - 4%
British Strong Ale110%10% - 10%
Mixed-Style Beer111%11% - 11%
English Barleywine14%4% - 4%
Scottish Light18%8% - 8%
Ordinary Bitter17%7% - 7%
Oatmeal Stout13%3% - 3%
London Brown Ale113%13% - 13%
American Barleywine116%16% - 16%
Saison12%2% - 2%
Kentucky Common13%3% - 3%
American Stout14%4% - 4%
Foreign Extra Stout113%13% - 13%
Baltic Porter15%5% - 5%
Dry Mead15%5% - 5%
Scottish Export 80/-11%1% - 0%
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