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New Zealand - Dark Crystal Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA194%1% - 11%
Specialty IPA: Red IPA165%2% - 8%
American Amber Ale155%1% - 8%
Oatmeal Stout114%2% - 7%
Russian Imperial Stout104%1% - 9%
Sweet Stout95%2% - 9%
American Porter97%4% - 12%
American Pale Ale64%2% - 7%
American Brown Ale69%7% - 19%
Imperial Stout65%3% - 8%
Robust Porter68%3% - 10%
No Profile Selected66%1% - 15%
American Light Lager64%1% - 7%
Strong Bitter63%2% - 4%
Extra Special/Strong Bitter (ESB)66%4% - 9%
Dark Mild66%1% - 14%
Sweet Stout65%2% - 14%
English Porter54%2% - 8%
American Stout56%2% - 13%
Specialty IPA: Black IPA55%5% - 8%
Best Bitter55%3% - 9%
Oatmeal Stout55%4% - 7%
Scottish Export44%3% - 5%
Special/Best/Premium Bitter45%3% - 10%
American Pale Ale43%1% - 6%
Irish Red Ale42%1% - 3%
English IPA45%3% - 7%
Old Ale44%2% - 5%
International Dark Lager36%4% - 8%
Australian Sparkling Ale32%1% - 2%
British Brown Ale32%2% - 2%
American IPA35%3% - 5%
Old Ale35%4% - 7%
Vienna Lager34%4% - 6%
Doppelbock25%2% - 7%
Brown Porter25%4% - 5%
Experimental Beer24%4% - 4%
Wee Heavy25%3% - 6%
Specialty Smoked Beer26%4% - 7%
American Amber Ale27%5% - 10%
English Barleywine23%2% - 4%
Double IPA23%3% - 3%
British Golden Ale21%1% - 1%
Foreign Extra Stout25%4% - 6%
Specialty IPA: Brown IPA26%3% - 9%
Ordinary Bitter23%2% - 4%
Irish Stout23%2% - 3%
Mild24%2% - 7%
Specialty IPA: Rye IPA23%3% - 4%