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New Zealand - Dark Chocolate Malt


Most Used In:

Style Uses Avg. Usage Usage Range
American Porter424%1% - 15%
Imperial Stout274%1% - 10%
Sweet Stout234%1% - 10%
Specialty IPA: Black IPA205%1% - 13%
Oatmeal Stout175%2% - 9%
Russian Imperial Stout157%2% - 13%
Robust Porter154%2% - 7%
American Stout144%2% - 11%
English Porter126%2% - 16%
Dry Stout125%2% - 8%
Sweet Stout114%2% - 7%
American Light Lager107%2% - 24%
Specialty IPA: Red IPA91%1% - 4%
Brown Porter95%2% - 8%
Irish Stout85%2% - 7%
Ordinary Bitter81%1% - 1%
Oatmeal Stout83%2% - 7%
British Brown Ale82%1% - 6%
American Stout711%2% - 43%
American Brown Ale72%1% - 2%
Dark Mild63%1% - 6%
Düsseldorf Altbier51%1% - 1%
American Pale Ale53%1% - 4%
Extra Special/Strong Bitter (ESB)51%1% - 2%
Old Ale54%1% - 6%
Mild42%1% - 4%
American Amber Ale42%1% - 3%
Experimental Beer46%2% - 14%
British Strong Ale43%1% - 5%
Doppelbock41%1% - 2%
Foreign Extra Stout45%3% - 7%
Irish Red Ale41%1% - 2%
No Profile Selected32%1% - 4%
Wee Heavy32%1% - 3%
Belgian Dark Strong Ale25%2% - 7%
Specialty IPA: Brown IPA27%3% - 10%
American IPA21%1% - 0%
Fruit Beer26%6% - 6%
International Dark Lager24%2% - 6%
Old Ale23%2% - 3%
Irish Extra Stout24%4% - 5%
Baltic Porter21%1% - 1%
American IPA21%1% - 2%
American Amber Ale12%2% - 2%
Belgian Dark Strong Ale11%1% - 1%
Northern English Brown12%2% - 2%
Schwarzbier12%2% - 2%
Schwarzbier12%2% - 2%
Strong Scotch Ale11%1% - 1%
English Barleywine11%1% - 1%
Double IPA15%5% - 5%
Scottish Heavy11%1% - 1%
Spice, Herb, or Vegetable Beer12%2% - 2%
Oud Bruin12%2% - 2%
Winter Seasonal Beer12%2% - 2%
Flanders Brown Ale/Oud Bruin12%2% - 2%
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