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Crisp - Pale Ale


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale3785%58% - 100%
Specialty IPA: New England IPA1858%22% - 88%
American IPA1570%17% - 100%
American Light Lager1082%50% - 100%
American Amber Ale691%88% - 92%
Blonde Ale583%37% - 100%
American IPA457%21% - 82%
Ordinary Bitter488%78% - 100%
No Profile Selected476%48% - 93%
Best Bitter485%65% - 99%
Double IPA347%23% - 85%
Berliner Weisse355%48% - 63%
English IPA362%30% - 86%
Brown Porter376%74% - 80%
Irish Red Ale371%45% - 88%
Robust Porter272%72% - 72%
Dry Stout248%14% - 82%
British Strong Ale292%92% - 92%
American Porter255%37% - 72%
Blonde Ale246%18% - 75%
American Stout277%74% - 80%
Oatmeal Stout244%8% - 80%
Oatmeal Stout268%66% - 70%
American Wheat Beer154%54% - 54%
Special/Best/Premium Bitter177%77% - 77%
Saison117%17% - 17%
Berliner Weisse138%38% - 38%
Märzen170%70% - 70%
Specialty IPA: Red IPA160%60% - 60%
Irish Red Ale164%64% - 64%
American Brown Ale168%68% - 68%
American Barleywine170%70% - 70%
American Pale Ale192%92% - 92%
Sweet Stout159%59% - 59%
Specialty IPA: White IPA15%5% - 5%
Russian Imperial Stout15%5% - 5%
Spice, Herb, or Vegetable Beer171%71% - 71%
Other Specialty Cider or Perry128%28% - 28%
Spice, Herb, or Vegetable Beer1100%100% - 100%
Australian Sparkling Ale164%64% - 64%
British Golden Ale193%93% - 93%
Standard/Ordinary Bitter1100%100% - 100%
Imperial Stout153%53% - 53%
Weissbier135%35% - 35%
Specialty IPA: Black IPA173%73% - 73%
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