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Crisp Malting - Chocolate Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Russian Imperial Stout265%2% - 13%
Imperial Stout185%2% - 10%
No Profile Selected164%1% - 7%
Oatmeal Stout145%2% - 9%
American Porter126%3% - 11%
Sweet Stout106%2% - 13%
Robust Porter95%2% - 7%
Brown Porter99%2% - 33%
Dry Stout85%2% - 9%
Irish Stout86%1% - 10%
Dark Mild84%2% - 7%
Foreign Extra Stout75%3% - 8%
American Stout75%2% - 10%
Sweet Stout76%2% - 11%
American Amber Ale72%1% - 5%
Baltic Porter64%2% - 5%
Oatmeal Stout66%3% - 9%
Strong Bitter63%1% - 12%
British Brown Ale64%2% - 7%
Scottish Export42%1% - 3%
Specialty IPA: Black IPA45%2% - 9%
Northern English Brown44%2% - 6%
English Porter36%2% - 11%
American Stout36%3% - 8%
American Strong Ale32%1% - 3%
Mild22%1% - 3%
Specialty Smoked Beer22%2% - 3%
Spice, Herb, or Vegetable Beer23%1% - 4%
American IPA24%2% - 5%
Best Bitter22%2% - 3%
Schwarzbier23%2% - 5%
Belgian Dark Strong Ale21%1% - 2%
American Barleywine21%1% - 2%
Wee Heavy21%1% - 2%
Tropical Stout22%1% - 3%
Winter Seasonal Beer23%2% - 4%
Irish Extra Stout23%2% - 3%
Vienna Lager22%2% - 2%