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Crisp Malting - Pale Ale


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale4478%21% - 100%
American IPA4072%20% - 100%
Specialty IPA: New England IPA1472%36% - 90%
No Profile Selected1276%27% - 96%
Russian Imperial Stout563%42% - 80%
Standard/Ordinary Bitter575%44% - 100%
Oatmeal Stout568%59% - 78%
Irish Red Ale567%40% - 92%
Ordinary Bitter475%36% - 93%
English IPA451%20% - 85%
Strong Bitter439%12% - 60%
Irish Stout474%64% - 87%
Blonde Ale473%42% - 100%
Oatmeal Stout471%55% - 81%
American IPA456%28% - 84%
American Amber Ale471%59% - 88%
Imperial Stout338%20% - 68%
American Light Lager379%62% - 89%
Experimental Beer356%14% - 80%
Dry Stout364%40% - 77%
Mixed-Fermentation Sour Beer349%48% - 50%
American Pale Ale382%71% - 100%
Winter Seasonal Beer374%63% - 88%
British Golden Ale381%59% - 93%
Saison362%27% - 95%
Best Bitter297%94% - 99%
Fruit Beer235%6% - 63%
Belgian Pale Ale252%25% - 79%
Wild Specialty Beer284%77% - 91%
Lambic271%67% - 75%
Extra Special/Strong Bitter (ESB)288%86% - 90%
Specialty IPA: Rye IPA272%68% - 76%
Robust Porter273%72% - 73%
Specialty IPA: Red IPA264%55% - 73%
Brown Porter276%73% - 80%
Dark Mild285%85% - 85%
British Strong Ale287%82% - 92%
English IPA219%16% - 21%
Sweet Stout260%53% - 67%