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New Zealand - Dark Chocolate Malt


Most Used In:

Style Uses Avg. Usage Usage Range
American Porter384%1% - 15%
Imperial Stout244%1% - 10%
Sweet Stout224%1% - 10%
Specialty IPA: Black IPA174%1% - 13%
Oatmeal Stout165%2% - 9%
Robust Porter154%2% - 7%
Russian Imperial Stout147%2% - 13%
Dry Stout115%2% - 8%
English Porter106%2% - 16%
American Stout103%2% - 5%
Brown Porter95%2% - 8%
American Light Lager97%2% - 24%
Irish Stout96%2% - 10%
Specialty IPA: Red IPA91%1% - 4%
British Brown Ale73%1% - 6%
Sweet Stout74%2% - 7%
American Stout612%2% - 43%
Düsseldorf Altbier51%1% - 1%
American Brown Ale52%1% - 2%
American Pale Ale53%1% - 4%
Extra Special/Strong Bitter (ESB)51%1% - 2%
Oatmeal Stout54%2% - 7%
Old Ale54%1% - 6%
Dark Mild52%1% - 4%
British Strong Ale43%1% - 5%
Experimental Beer46%2% - 14%
Irish Red Ale41%1% - 2%
Foreign Extra Stout45%3% - 7%
Mild42%1% - 4%
Wee Heavy32%1% - 3%
No Profile Selected32%1% - 4%
Ordinary Bitter31%1% - 1%
American Amber Ale21%1% - 1%
Specialty IPA: Brown IPA27%3% - 10%
Doppelbock21%1% - 1%
International Dark Lager24%2% - 6%
Old Ale23%2% - 3%
Baltic Porter21%1% - 1%
American IPA21%1% - 2%
Belgian Dark Strong Ale25%2% - 7%
American IPA21%1% - 0%
Fruit Beer26%6% - 6%
Spice, Herb, or Vegetable Beer12%2% - 2%
Belgian Dark Strong Ale11%1% - 1%
Northern English Brown12%2% - 2%
Schwarzbier12%2% - 2%
Strong Scotch Ale11%1% - 1%
English Barleywine11%1% - 1%
Schwarzbier12%2% - 2%
Double IPA15%5% - 5%
Scottish Heavy11%1% - 1%
American Amber Ale12%2% - 2%
Winter Seasonal Beer12%2% - 2%
Oud Bruin12%2% - 2%
Irish Extra Stout15%5% - 5%
Flanders Brown Ale/Oud Bruin12%2% - 2%
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