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Crisp Malting - Pale Chocolate


Most Used In:

Style Recipes Avg. Usage Usage Range
American Stout266%1% - 15%
No Profile Selected265%1% - 15%
Imperial Stout256%1% - 19%
American Porter255%2% - 11%
American Brown Ale215%2% - 13%
British Brown Ale204%2% - 7%
American Amber Ale172%1% - 5%
Oatmeal Stout146%3% - 14%
Sweet Stout146%2% - 22%
Russian Imperial Stout135%1% - 17%
Dark Mild107%3% - 17%
Altbier102%2% - 4%
Robust Porter95%2% - 7%
Vienna Lager82%1% - 5%
American Stout76%3% - 10%
Northern English Brown74%2% - 7%
British Strong Ale73%1% - 5%
English Porter77%2% - 18%
Mild64%2% - 7%
Oatmeal Stout66%4% - 10%
Winter Seasonal Beer63%2% - 4%
Baltic Porter55%1% - 10%
Dry Stout54%1% - 7%
Schwarzbier55%2% - 10%
Specialty IPA: Red IPA51%1% - 2%
American Barleywine41%1% - 2%
Brown Porter43%2% - 4%
Czech Dark Lager47%1% - 9%
Sweet Stout46%4% - 7%
Scottish Export41%1% - 2%
Märzen42%1% - 3%
American Brown Ale37%4% - 9%
Experimental Beer34%3% - 5%
Best Bitter33%2% - 3%
Ordinary Bitter32%1% - 3%
Tropical Stout35%3% - 9%
Specialty IPA: Black IPA33%2% - 4%
American Amber Ale32%1% - 3%
Weizenbock32%1% - 2%
Irish Stout33%1% - 6%
California Common31%1% - 1%
Baltic Porter32%2% - 3%
Doppelbock39%2% - 21%
American Light Lager32%1% - 2%
Strong Scotch Ale31%1% - 2%
Old Ale32%1% - 3%
Düsseldorf Altbier22%1% - 2%
Foreign Extra Stout24%3% - 5%
Traditional Bock22%1% - 4%
Specialty IPA: Rye IPA21%1% - 1%
Munich Dunkel22%2% - 2%
Dunkles Weissbier25%2% - 8%
Strong Bitter21%1% - 1%
Irish Red Ale23%2% - 4%
Specialty Fruit Beer24%3% - 4%
American IPA23%3% - 3%
English Barleywine21%1% - 2%
Southern English Brown24%4% - 4%
North German Altbier22%1% - 3%
Clone Beer28%5% - 11%
Double IPA21%1% - 1%
Spice, Herb, or Vegetable Beer23%2% - 4%
Wee Heavy21%1% - 2%
Scottish Light24%1% - 7%
Belgian Specialty Ale23%2% - 3%