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Ascorbic Acid


Most Used In:

Style Recipes Avg. Usage Usage Range
Kölsch291%1% - 2%
Specialty Beer231%1% - 2%
Imperial IPA182%1% - 100%
Standard/Ordinary Bitter131%1% - 33%
American IPA121%1% - 22%
Belgian Pale Ale121%1% - 1%
Specialty IPA: Brown IPA91%1% - 0%
American IPA91%1% - 38%
Specialty IPA: New England IPA93%1% - 100%
German Pils81%4% - 4%
American Pale Ale75%1% - 100%
Robust Porter72%1% - 100%
American Light Lager66%1% - 100%
Belgian Tripel51%1% - 1%
English Barleywine41%1% - 9%
Experimental Beer42%5% - 17%
Witbier41%1% - 1%
Special/Best/Premium Bitter31%1% - 10%
American Pale Ale31%1% - 2%
Extra Special/Strong Bitter (ESB)35%1% - 33%
American Barleywine37%5% - 50%
Schwarzbier33%1% - 27%
International Pale Lager31%1% - 6%
Dry Stout34%1% - 33%
Munich Dunkel31%4% - 4%
American Amber Ale319%2% - 87%
Weissbier31%1% - 3%
No Profile Selected311%1% - 100%
Helles Bock31%1% - 4%
Märzen32%2% - 6%
American Lager31%1% - 0%
Classic Style Smoked Beer25%9% - 9%
Spice, Herb, or Vegetable Beer21%1% - 0%
Strong Scotch Ale21%1% - 1%
American Wheat Beer21%1% - 0%
American Amber Ale28%6% - 27%
American Barleywine21%1% - 1%
Oktoberfest/Märzen21%1% - 1%
Flanders Brown Ale/Oud Bruin250%100% - 100%
Specialty IPA: Belgian IPA21%1% - 0%
Baltic Porter21%1% - 1%
Ordinary Bitter21%1% - 1%
Oatmeal Stout22%4% - 4%
Dunkles Weissbier28%17% - 17%
Northern English Brown213%2% - 50%
Russian Imperial Stout21%1% - 1%
Pre-Prohibition Lager22%4% - 4%
American Stout21%1% - 0%
Best Bitter11%1% - 1%
Sweet Stout11%1% - 0%
English Porter12%2% - 2%
Wood-Aged Beer11%1% - 1%
Roggenbier (German Rye Beer)11%1% - 1%
American Brown Ale11%1% - 1%
Oatmeal Stout11%1% - 1%
Belgian Dark Strong Ale18%8% - 8%
Southern English Brown11%1% - 1%
Wheatwine15%5% - 5%
Belgian Specialty Ale148%48% - 48%
Blonde Ale110%10% - 10%
Maibock/Helles Bock11%1% - 1%
Saison11%1% - 1%
Scottish Export 80/-11%1% - 1%
Specialty IPA: Red IPA11%1% - 1%
American Wheat or Rye Beer1100%100% - 100%
Cream Ale11%1% - 0%
Irish Red Ale11%1% - 1%
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