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Crisp - Brown Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Brown Porter912%6% - 27%
British Brown Ale66%5% - 11%
American Porter57%3% - 9%
Dark Mild54%3% - 6%
Belgian Blond Ale48%8% - 8%
American Brown Ale48%4% - 14%
American Light Lager336%2% - 100%
Northern English Brown33%3% - 4%
Russian Imperial Stout324%8% - 31%
American IPA22%2% - 2%
Dry Stout2100%100% - 100%
English Porter27%7% - 7%
Sweet Stout26%4% - 7%
Oatmeal Stout16%6% - 6%
Best Bitter14%4% - 4%
Munich Dunkel16%6% - 6%
Robust Porter12%2% - 2%
American Amber Ale18%8% - 8%
American Stout14%4% - 4%
Baltic Porter110%10% - 10%
Baltic Porter15%5% - 5%
Experimental Beer17%7% - 7%
American Barleywine116%16% - 16%
American Stout14%4% - 4%
Scottish Light18%8% - 8%
Foreign Extra Stout113%13% - 13%
Mild110%10% - 10%
Scottish Export11%1% - 1%
English Barleywine14%4% - 4%
London Brown Ale113%13% - 13%
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