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New Zealand - Dark Chocolate Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Oatmeal Stout145%1% - 14%
American Stout125%2% - 9%
American Porter125%3% - 8%
Robust Porter114%2% - 7%
Imperial Stout114%2% - 10%
Sweet Stout115%2% - 10%
Specialty IPA: Black IPA104%2% - 8%
Russian Imperial Stout85%3% - 9%
Dry Stout85%2% - 9%
American Light Lager58%2% - 24%
Old Ale44%1% - 11%
British Brown Ale41%1% - 2%
Specialty IPA: Red IPA42%1% - 3%
American Stout414%3% - 43%
Brown Porter45%2% - 7%
Oatmeal Stout45%3% - 7%
American Amber Ale43%1% - 10%
English Porter47%1% - 16%
Foreign Extra Stout34%3% - 5%
Schwarzbier33%2% - 5%
Irish Stout35%3% - 6%
Specialty Smoked Beer310%6% - 17%
Best Bitter31%1% - 1%
American IPA32%1% - 4%
Dark Mild34%2% - 6%
Doppelbock31%1% - 2%
Foreign Extra Stout35%4% - 7%
Sweet Stout35%2% - 7%
American Pale Ale23%1% - 4%
British Strong Ale25%1% - 10%
American IPA21%1% - 2%
American Brown Ale24%3% - 4%
No Profile Selected23%2% - 4%
Old Ale23%1% - 6%
Munich Dunkel211%1% - 21%
Experimental Beer26%4% - 7%
Baltic Porter23%1% - 4%
Autumn Seasonal Beer22%2% - 2%