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Crisp - Torrefied Wheat


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: New England IPA339%3% - 21%
American IPA267%2% - 14%
American Pale Ale197%2% - 17%
American Light Lager1611%1% - 49%
Ordinary Bitter136%3% - 10%
Witbier1024%9% - 61%
Weissbier919%5% - 32%
Best Bitter94%2% - 7%
Strong Bitter87%4% - 8%
No Profile Selected89%1% - 22%
Blonde Ale89%4% - 14%
English IPA610%4% - 15%
Specialty IPA: Black IPA54%4% - 5%
Specialty IPA: Red IPA53%2% - 4%
American IPA48%6% - 10%
Saison415%12% - 18%
Witbier440%30% - 45%
British Golden Ale47%4% - 11%
American Wheat Beer429%4% - 50%
Saison418%5% - 32%
Double IPA38%5% - 10%
Weizenbock310%3% - 14%
Brown Porter36%3% - 8%
American Pale Ale34%3% - 5%
American Brown Ale36%4% - 9%
Experimental Beer314%13% - 14%
Scottish Light36%5% - 7%
Russian Imperial Stout33%2% - 4%
Robust Porter38%7% - 8%
Standard/Ordinary Bitter34%3% - 5%
Baltic Porter26%5% - 6%
Belgian Dubbel25%3% - 7%
Belgian Dark Strong Ale25%4% - 6%
British Strong Ale24%4% - 4%
Dry Stout210%6% - 14%
California Common29%5% - 12%
Clone Beer212%7% - 17%
Oatmeal Stout25%5% - 6%
American Amber Ale24%3% - 4%
Flanders Red Ale218%18% - 18%
Scottish Heavy12%2% - 2%
Munich Helles18%8% - 8%
American Stout16%6% - 6%
International Pale Lager110%10% - 10%
Imperial IPA14%4% - 4%
Sweet Stout13%3% - 3%
Belgian Tripel17%7% - 7%
Berliner Weisse120%20% - 20%
Specialty Fruit Beer16%6% - 6%
British Brown Ale15%5% - 5%
Spice, Herb, or Vegetable Beer135%35% - 35%
Belgian Pale Ale12%2% - 2%
Altbier19%9% - 9%
Fruit Beer12%2% - 2%
Pre-Prohibition Porter17%7% - 7%
Specialty IPA: White IPA117%17% - 17%
Imperial Stout13%3% - 3%
Irish Red Ale17%7% - 7%
Weizenbock115%15% - 15%
Old Ale11%1% - 1%
Berliner Weisse17%7% - 7%
Gose17%7% - 7%
Oatmeal Stout11%1% - 0%
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