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Crisp - Brown Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter389%3% - 21%
American Brown Ale308%3% - 25%
British Brown Ale299%3% - 25%
Brown Porter2310%2% - 28%
English Porter218%2% - 15%
Imperial Stout194%1% - 9%
Russian Imperial Stout1711%1% - 31%
Dark Mild155%3% - 11%
No Profile Selected148%1% - 22%
Robust Porter106%3% - 11%
Sweet Stout106%3% - 9%
American Stout95%2% - 11%
American Amber Ale88%3% - 18%
Mild66%2% - 10%
Northern English Brown64%3% - 6%
Specialty IPA: Brown IPA65%2% - 15%
Oatmeal Stout59%5% - 16%
American Brown Ale46%3% - 10%
Sweet Stout47%2% - 18%
American Light Lager428%2% - 100%
Belgian Blond Ale48%8% - 8%
Foreign Extra Stout310%6% - 13%
Oud Bruin33%3% - 3%
Dry Stout369%6% - 100%
American Stout311%4% - 26%
Experimental Beer33%1% - 5%
Winter Seasonal Beer34%3% - 4%
Scottish Export34%1% - 8%
Autumn Seasonal Beer37%4% - 12%
Baltic Porter36%2% - 10%
Tropical Stout24%3% - 4%
Munich Dunkel24%3% - 6%
Strong Bitter25%2% - 7%
American IPA22%2% - 2%
Best Bitter27%4% - 10%
Southern English Brown27%4% - 10%
Baltic Porter24%3% - 5%
Old Ale23%3% - 3%
American Barleywine211%7% - 16%
English Barleywine25%4% - 5%
American Amber Ale16%6% - 6%
Märzen12%2% - 2%
British Strong Ale110%10% - 10%
Oatmeal Stout13%3% - 3%
Spice, Herb, or Vegetable Beer13%3% - 3%
Wee Heavy13%3% - 3%
Scottish Light18%8% - 8%
Dry Mead15%5% - 5%
Fruit Beer12%2% - 2%
American Wheat Beer13%3% - 3%
Maibock/Helles Bock118%18% - 18%
English IPA18%8% - 8%
Ordinary Bitter17%7% - 7%
Specialty IPA: White IPA19%9% - 9%
London Brown Ale113%13% - 13%
Clone Beer15%5% - 5%
Schwarzbier18%8% - 8%
Belgian Dark Strong Ale110%10% - 10%
Scottish Heavy16%6% - 6%
Dunkles Weissbier14%4% - 4%
Pre-Prohibition Porter17%7% - 7%
Specialty IPA: Black IPA124%24% - 24%
Mixed-Style Beer111%11% - 11%
Doppelbock14%4% - 4%
English IPA14%4% - 4%
Irish Extra Stout111%11% - 11%
Kentucky Common13%3% - 3%
Foreign Extra Stout16%6% - 6%
Standard/Ordinary Bitter18%8% - 8%
American Pale Ale12%2% - 2%
Saison12%2% - 2%
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