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Crisp - Chocolate Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Russian Imperial Stout114%3% - 8%
Sweet Stout106%2% - 13%
Dry Stout104%1% - 9%
Oatmeal Stout85%3% - 10%
American Stout87%3% - 11%
American Brown Ale74%3% - 4%
No Profile Selected75%1% - 8%
American Porter64%1% - 7%
Sweet Stout53%3% - 4%
Imperial Stout44%2% - 7%
Brown Porter34%2% - 8%
Irish Stout37%4% - 10%
Foreign Extra Stout34%2% - 7%
American Pale Ale31%1% - 1%
Mild23%1% - 4%
American Pale Ale23%3% - 3%
Specialty IPA: Black IPA22%2% - 3%
Belgian Dark Strong Ale24%2% - 6%
Northern English Brown24%2% - 6%
American Stout212%8% - 15%
Saison15%5% - 5%
Best Bitter11%1% - 1%
Vienna Lager12%2% - 2%
Weizenbock11%1% - 1%
American Brown Ale13%3% - 3%
Weizenbock11%1% - 1%
Irish Red Ale13%3% - 3%
American Amber Ale11%1% - 1%
Maibock/Helles Bock14%4% - 4%
Robust Porter15%5% - 5%
Oatmeal Stout19%9% - 9%
Dunkles Weissbier13%3% - 3%
Strong Scotch Ale12%2% - 2%
Irish Red Ale12%2% - 2%
Ordinary Bitter11%1% - 1%
British Brown Ale14%4% - 4%
Strong Bitter11%1% - 1%
Baltic Porter13%3% - 3%
Foreign Extra Stout13%3% - 3%
Dunkelweizen13%3% - 3%
Spice, Herb, or Vegetable Beer14%4% - 4%
American IPA12%2% - 2%
Scottish Export12%2% - 2%
Schwarzbier11%1% - 1%
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