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Crisp Malting - Chocolate Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Sweet Stout208%2% - 20%
Russian Imperial Stout144%3% - 8%
Dry Stout114%1% - 9%
No Profile Selected1113%1% - 100%
Imperial Stout104%2% - 7%
Oatmeal Stout98%3% - 28%
American Stout96%3% - 11%
American Brown Ale84%3% - 4%
American Porter85%2% - 7%
Brown Porter55%2% - 8%
Sweet Stout53%3% - 4%
Foreign Extra Stout44%2% - 7%
Irish Stout37%4% - 10%
Robust Porter35%5% - 5%
American Stout310%7% - 14%
American Pale Ale31%1% - 1%
Mild33%1% - 5%
Irish Red Ale22%2% - 3%
Scottish Export23%2% - 5%
American Pale Ale23%3% - 3%
American Amber Ale21%1% - 1%
Specialty IPA: Black IPA22%2% - 3%
Altbier22%2% - 2%
Belgian Dark Strong Ale24%2% - 6%
Northern English Brown24%2% - 6%
Weizenbock21%1% - 1%
Dunkelweizen13%3% - 3%
Munich Dunkel12%2% - 2%
Maibock/Helles Bock14%4% - 4%
American IPA12%2% - 2%
Dunkles Weissbier13%3% - 3%
Saison15%5% - 5%
Best Bitter11%1% - 1%
Vienna Lager12%2% - 2%
Irish Red Ale12%2% - 2%
American Brown Ale13%3% - 3%
Dark Mild12%2% - 2%
British Brown Ale14%4% - 4%
Strong Scotch Ale12%2% - 2%
Tropical Stout11%1% - 1%
Ordinary Bitter11%1% - 1%
Oatmeal Stout19%9% - 9%
English Porter111%11% - 11%
Spice, Herb, or Vegetable Beer14%4% - 4%
Schwarzbier11%1% - 1%
Weizenbock11%1% - 1%
Baltic Porter13%3% - 3%
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