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New Zealand - Medium Crystal Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA376%1% - 15%
American Pale Ale375%2% - 10%
American Amber Ale146%1% - 17%
Sweet Stout117%2% - 16%
Best Bitter96%2% - 11%
British Brown Ale98%4% - 19%
American Light Lager95%1% - 11%
Specialty IPA: Red IPA96%2% - 17%
Double IPA83%2% - 5%
American Stout74%1% - 7%
Strong Bitter76%2% - 12%
English IPA76%3% - 9%
American Pale Ale75%2% - 9%
Robust Porter68%6% - 12%
Blonde Ale67%1% - 17%
American Brown Ale65%2% - 6%
Ordinary Bitter65%3% - 6%
American IPA67%4% - 10%
Russian Imperial Stout65%2% - 8%
English Porter510%5% - 18%
Imperial Stout55%3% - 8%
Specialty IPA: Black IPA58%4% - 13%
Wee Heavy56%3% - 8%
American Porter55%4% - 6%
Extra Special/Strong Bitter (ESB)56%2% - 10%
No Profile Selected57%3% - 13%
Saison44%4% - 5%
Oatmeal Stout44%1% - 9%
Dark Mild47%6% - 9%
American Amber Ale36%3% - 9%
Oatmeal Stout37%5% - 10%
Scottish Heavy34%3% - 7%
American Stout37%4% - 14%
Irish Red Ale39%5% - 13%
Special/Best/Premium Bitter37%3% - 13%
Irish Red Ale38%7% - 10%
Australian Sparkling Ale33%1% - 4%
Baltic Porter310%2% - 22%
British Strong Ale36%3% - 10%
Specialty IPA: Brown IPA23%1% - 4%
California Common210%7% - 13%
Foreign Extra Stout26%5% - 6%
Specialty IPA: Rye IPA26%4% - 8%
Oktoberfest/Märzen22%2% - 2%
Mild24%4% - 4%
Imperial IPA25%2% - 8%
British Golden Ale22%2% - 3%
Sweet Stout26%4% - 8%
Scottish Light27%5% - 10%
German Pilsner (Pils)25%5% - 5%
Saison24%4% - 5%
American Strong Ale26%3% - 8%
Scottish Export28%6% - 10%
Specialty Smoked Beer26%5% - 7%
Vienna Lager25%4% - 5%
Spice, Herb, or Vegetable Beer28%7% - 9%