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New Zealand - Biscuit Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale215%1% - 12%
American IPA157%3% - 30%
American Amber Ale107%3% - 18%
Strong Bitter99%5% - 20%
American Light Lager710%2% - 27%
No Profile Selected64%2% - 6%
American Brown Ale69%2% - 21%
Oatmeal Stout57%5% - 9%
Cream Ale55%2% - 9%
Specialty IPA: Black IPA47%2% - 15%
Irish Red Ale48%1% - 21%
Belgian Tripel47%5% - 10%
Russian Imperial Stout47%2% - 18%
Sweet Stout310%8% - 10%
Belgian Blond Ale33%3% - 3%
Oatmeal Stout33%3% - 5%
Best Bitter38%4% - 10%
Munich Dunkel337%4% - 100%
British Golden Ale37%4% - 9%
Specialty IPA: Rye IPA34%2% - 6%
Specialty IPA: New England IPA35%3% - 6%
Imperial IPA34%3% - 7%
Northern English Brown35%3% - 8%
Belgian Dubbel34%2% - 9%
Wee Heavy23%2% - 3%
Specialty IPA: Red IPA248%4% - 91%
Old Ale24%4% - 5%
Standard/Ordinary Bitter24%2% - 6%
Extra Special/Strong Bitter (ESB)24%4% - 5%
Baltic Porter210%6% - 13%
Robust Porter25%4% - 5%
British Brown Ale210%4% - 15%
Belgian Blond Ale24%4% - 4%
Specialty IPA: Brown IPA29%6% - 12%
Double IPA21%1% - 1%
Holiday/Winter Special Spiced Beer26%4% - 8%
American Pale Ale25%3% - 7%
Winter Seasonal Beer26%2% - 9%
Dry Stout24%2% - 5%
Blonde Ale26%4% - 7%
Autumn Seasonal Beer22%2% - 2%
American Strong Ale25%3% - 8%
Fruit Beer25%2% - 9%
Belgian Dark Strong Ale23%1% - 4%
American Stout25%3% - 7%
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