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New Zealand - Light Crystal Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA786%2% - 27%
American Pale Ale766%1% - 32%
American Pale Ale166%2% - 11%
American IPA146%2% - 13%
English IPA1210%2% - 24%
Specialty IPA: New England IPA115%1% - 10%
Best Bitter106%3% - 10%
American Light Lager916%3% - 100%
Blonde Ale84%1% - 9%
No Profile Selected88%2% - 33%
Australian Sparkling Ale76%1% - 11%
Irish Red Ale75%3% - 10%
Brown Porter79%3% - 12%
Specialty IPA: Brown IPA710%4% - 36%
American Amber Ale65%2% - 7%
International Pale Lager614%2% - 33%
Imperial IPA53%1% - 5%
Sweet Stout58%2% - 22%
Special/Best/Premium Bitter56%2% - 11%
British Brown Ale55%5% - 7%
British Golden Ale44%3% - 6%
Oatmeal Stout45%3% - 7%
Standard/Ordinary Bitter49%5% - 18%
Weissbier46%3% - 6%
Strong Bitter47%4% - 11%
Specialty IPA: Red IPA44%2% - 10%
German Pilsner (Pils)46%5% - 10%
Double IPA43%1% - 4%
Robust Porter47%4% - 10%
Strong Scotch Ale36%5% - 7%
American Stout35%4% - 8%
Dry Stout34%2% - 5%
Russian Imperial Stout36%5% - 7%
American Porter33%1% - 4%
Specialty IPA: Rye IPA34%3% - 4%
Classic American Pilsner22%2% - 2%
Foreign Extra Stout218%8% - 29%
Saison24%4% - 5%
American Amber Ale27%6% - 8%
Dark Mild26%4% - 8%
Ordinary Bitter27%5% - 8%
Belgian Dubbel22%2% - 2%
Festbier24%2% - 6%
Belgian Pale Ale26%4% - 9%
Oatmeal Stout25%4% - 5%
Foreign Extra Stout29%4% - 13%
Munich Dunkel217%7% - 28%
Scottish Export24%4% - 5%