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Crisp - Crystal 60L


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale157%2% - 13%
American Pale Ale123%2% - 7%
American IPA117%2% - 15%
American Amber Ale818%3% - 100%
Ordinary Bitter66%3% - 10%
American IPA65%2% - 11%
American Light Lager56%4% - 9%
Best Bitter58%5% - 12%
English IPA57%2% - 9%
British Brown Ale46%3% - 7%
No Profile Selected47%5% - 10%
Specialty IPA: Black IPA44%1% - 8%
Russian Imperial Stout43%2% - 5%
Specialty IPA: New England IPA43%1% - 5%
Scottish Export45%4% - 5%
British Strong Ale34%4% - 4%
Strong Bitter37%4% - 8%
English Porter320%20% - 20%
Oatmeal Stout35%4% - 5%
Irish Extra Stout312%9% - 18%
Vienna Lager25%4% - 6%
Imperial Stout29%7% - 12%
Specialty IPA: Rye IPA26%4% - 8%
Oud Bruin26%6% - 6%
Oatmeal Stout27%4% - 9%
Brown Porter28%8% - 8%
American Barleywine26%5% - 6%
English IPA29%9% - 9%
Bohemian Pilsener25%3% - 7%
Baltic Porter24%3% - 5%
Experimental Beer16%6% - 6%
American Brown Ale15%5% - 5%
Double IPA14%4% - 4%
Dark Mild15%5% - 5%
Belgian Dubbel12%2% - 2%
Sweet Stout13%3% - 3%
American Porter19%9% - 9%
Old Ale13%3% - 3%
Specialty IPA: Brown IPA18%8% - 8%
Northern English Brown113%13% - 13%
Sweet Stout15%5% - 5%
Standard/Ordinary Bitter15%5% - 5%
Fruit Beer12%2% - 2%
Dunkles Weissbier19%9% - 9%
Irish Red Ale16%6% - 6%
Dry Stout16%6% - 6%
Scottish Light110%10% - 10%
Strong Scotch Ale115%15% - 15%
American Stout112%12% - 12%
Irish Stout17%7% - 7%
American Strong Ale18%8% - 8%
Czech Amber Lager16%6% - 6%
Belgian Dark Strong Ale12%2% - 2%
Foreign Extra Stout13%3% - 3%
Extra Special/Strong Bitter (ESB)13%3% - 3%
Mild19%9% - 9%
American Amber Ale11%1% - 0%
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