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New Zealand - Red Back Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: Red IPA949%1% - 30%
American Amber Ale338%1% - 18%
American Pale Ale336%1% - 20%
American IPA286%2% - 31%
Irish Red Ale219%1% - 17%
American Light Lager1321%3% - 100%
American Pale Ale911%5% - 20%
Specialty IPA: Rye IPA77%5% - 12%
Saison610%5% - 17%
American Amber Ale69%5% - 14%
American IPA53%1% - 6%
Irish Red Ale411%6% - 17%
Extra Special/Strong Bitter (ESB)48%4% - 16%
Scottish Export413%3% - 38%
Sweet Stout46%6% - 6%
No Profile Selected47%4% - 10%
Specialty IPA: New England IPA46%2% - 9%
English IPA43%2% - 5%
Fruit Beer48%2% - 13%
International Pale Lager49%4% - 15%
Strong Scotch Ale37%5% - 7%
Flanders Red Ale312%9% - 19%
British Brown Ale37%2% - 10%
American Brown Ale210%7% - 12%
Specialty IPA: Brown IPA27%6% - 8%
Eisbock28%8% - 9%
Märzen215%5% - 25%
Belgian Dubbel28%6% - 9%
California Common Beer28%8% - 9%
Best Bitter27%3% - 11%
International Amber Lager210%7% - 12%
Dark Mild28%8% - 9%
Australian Sparkling Ale25%4% - 6%
British Strong Ale14%4% - 4%
Specialty IPA: Black IPA12%2% - 2%
American Stout14%4% - 4%
Czech Amber Lager114%14% - 14%
Russian Imperial Stout15%5% - 5%
Fruit and Spice Beer18%8% - 8%
Weissbier114%14% - 14%
American Barleywine15%5% - 5%
Standard/Ordinary Bitter18%8% - 8%
Foreign Extra Stout18%8% - 8%
Belgian Blond Ale18%8% - 8%
Saison110%10% - 10%
Helles Bock114%14% - 14%
Spice, Herb, or Vegetable Beer16%6% - 6%
Old Ale110%10% - 10%
Foreign Extra Stout16%6% - 6%
Brown Porter15%5% - 5%
Baltic Porter15%5% - 5%
Imperial IPA18%8% - 8%
Blonde Ale17%7% - 7%
Bohemian Pilsener15%5% - 5%
Old Ale15%5% - 5%
Double IPA13%3% - 3%
Experimental Beer18%8% - 8%
Tropical Stout18%8% - 8%
Vienna Lager112%12% - 12%
English Barleywine14%4% - 4%
Dry Stout125%25% - 25%
Special/Best/Premium Bitter17%7% - 7%
Clone Beer110%10% - 10%
Belgian Dubbel14%4% - 4%
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