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New Zealand - Dark Chocolate Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter525%1% - 16%
Sweet Stout384%1% - 10%
Oatmeal Stout355%1% - 10%
Imperial Stout343%1% - 10%
Russian Imperial Stout236%2% - 13%
Specialty IPA: Black IPA225%1% - 13%
Robust Porter224%2% - 7%
English Porter205%2% - 16%
American Stout184%2% - 7%
Dry Stout155%2% - 10%
American Light Lager156%1% - 24%
Sweet Stout145%2% - 7%
Foreign Extra Stout124%2% - 7%
Brown Porter125%2% - 9%
Ordinary Bitter111%1% - 2%
American Brown Ale112%1% - 4%
Oatmeal Stout104%2% - 7%
Dark Mild93%1% - 6%
Specialty IPA: Red IPA91%1% - 4%
Irish Stout85%2% - 7%
British Brown Ale82%1% - 6%
American Stout711%2% - 43%
British Strong Ale73%1% - 5%
American Pale Ale63%1% - 4%
Old Ale54%1% - 6%
American Amber Ale52%1% - 3%
Düsseldorf Altbier51%1% - 1%
Extra Special/Strong Bitter (ESB)51%1% - 2%
Experimental Beer56%2% - 14%
No Profile Selected52%1% - 4%
Specialty IPA: Brown IPA45%3% - 10%
Irish Red Ale41%1% - 2%
Doppelbock41%1% - 2%
International Dark Lager45%2% - 7%
Mild42%1% - 4%
Belgian Dark Strong Ale37%2% - 13%
Wee Heavy32%1% - 3%
Baltic Porter31%1% - 1%
Old Ale32%1% - 3%
Northern English Brown22%1% - 2%
Irish Extra Stout24%4% - 5%
American IPA21%1% - 0%
Baltic Porter25%5% - 5%
Best Bitter21%1% - 1%
American IPA21%1% - 2%
Spice, Herb, or Vegetable Beer21%1% - 2%
Fruit Beer26%6% - 6%
Specialty IPA: Rye IPA11%1% - 0%
Maibock/Helles Bock11%1% - 1%
Flanders Brown Ale/Oud Bruin12%2% - 2%
Schwarzbier12%2% - 2%
Dunkles Weissbier14%4% - 4%
Double IPA15%5% - 5%
English Barleywine11%1% - 1%
American Amber Ale12%2% - 2%
Specialty IPA: New England IPA11%1% - 1%
Scottish Heavy11%1% - 1%
Tropical Stout13%3% - 3%
American Brown Ale12%2% - 2%
Foreign Extra Stout12%2% - 2%
Winter Seasonal Beer12%2% - 2%
Schwarzbier12%2% - 2%
Strong Scotch Ale11%1% - 1%
Dark American Lager11%1% - 0%
Strong Bitter11%1% - 0%
Rauchbier11%1% - 1%
Oud Bruin12%2% - 2%
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