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Dingemans - Biscuit


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale406%2% - 16%
American Amber Ale316%2% - 20%
American IPA306%2% - 15%
Belgian Pale Ale285%2% - 13%
American Brown Ale258%3% - 23%
Strong Bitter246%3% - 18%
Best Bitter227%1% - 20%
British Brown Ale217%1% - 25%
Irish Red Ale205%1% - 11%
Blonde Ale165%2% - 11%
Trappist Single165%2% - 8%
Russian Imperial Stout156%1% - 15%
Belgian Blond Ale154%1% - 8%
Belgian Tripel145%1% - 13%
American Porter147%2% - 20%
Belgian Dubbel134%1% - 8%
Märzen136%1% - 21%
English IPA135%1% - 10%
Dark Mild129%3% - 25%
Extra Special/Strong Bitter (ESB)115%3% - 9%
Saison105%2% - 9%
Saison107%2% - 16%
Imperial Stout105%1% - 11%
Wee Heavy104%1% - 15%
Ordinary Bitter106%1% - 11%
British Golden Ale95%2% - 14%
Specialty IPA: Red IPA98%2% - 24%
Belgian Specialty Ale95%2% - 15%
California Common86%2% - 19%
Munich Helles86%2% - 28%
Oatmeal Stout86%3% - 10%
Oatmeal Stout86%4% - 10%
Experimental Beer78%3% - 16%
Belgian Dark Strong Ale76%2% - 13%
Specialty IPA: New England IPA75%4% - 6%
Munich Dunkel77%2% - 19%
Sweet Stout76%2% - 10%
Belgian Golden Strong Ale67%2% - 14%
Winter Seasonal Beer64%2% - 7%
Belgian Dark Strong Ale64%2% - 7%
Sweet Stout68%5% - 14%
British Strong Ale67%4% - 12%
Witbier64%2% - 8%
English Porter67%4% - 15%
Festbier65%1% - 8%
Scottish Export66%2% - 11%
American Stout57%4% - 13%
American Stout56%3% - 8%
Doppelbock55%4% - 7%
Bière de Garde59%5% - 12%
Specialty IPA: Belgian IPA510%3% - 26%
American Pale Ale522%4% - 81%
Specialty IPA: Black IPA55%3% - 8%
English IPA56%4% - 11%
Special/Best/Premium Bitter55%3% - 8%
Standard/Ordinary Bitter56%2% - 10%