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Ascorbic Acid


Most Used In:

Style Uses Avg. Usage Usage Range
Kölsch251%1% - 2%
Specialty Beer201%1% - 2%
Imperial IPA172%1% - 100%
Belgian Pale Ale121%1% - 1%
Specialty IPA: Brown IPA91%1% - 0%
American IPA91%1% - 7%
American IPA72%1% - 38%
Robust Porter72%1% - 100%
American Pale Ale66%1% - 100%
Belgian Tripel51%1% - 1%
American Light Lager414%1% - 100%
Witbier41%1% - 1%
American Amber Ale319%2% - 87%
American Pale Ale31%1% - 2%
American Barleywine37%5% - 50%
Schwarzbier33%1% - 27%
American Lager31%1% - 0%
Weissbier31%1% - 3%
Munich Dunkel31%4% - 4%
Experimental Beer33%5% - 13%
Märzen32%2% - 6%
English Barleywine31%1% - 1%
Oktoberfest/Märzen21%1% - 1%
Dunkles Weissbier28%17% - 17%
Spice, Herb, or Vegetable Beer21%1% - 0%
Strong Scotch Ale21%1% - 1%
American Wheat Beer21%1% - 0%
German Pils22%4% - 4%
American Barleywine21%1% - 1%
Baltic Porter21%1% - 1%
Flanders Brown Ale/Oud Bruin250%100% - 100%
Dry Stout21%1% - 1%
American Stout21%1% - 0%
Northern English Brown213%2% - 50%
Specialty IPA: Belgian IPA21%1% - 0%
Russian Imperial Stout21%1% - 1%
Helles Bock21%1% - 0%
International Pale Lager16%6% - 6%
Specialty IPA: New England IPA1100%100% - 100%
Sweet Stout11%1% - 0%
Wood-Aged Beer11%1% - 1%
American Brown Ale11%1% - 1%
Oatmeal Stout11%1% - 1%
American Amber Ale16%6% - 6%
Standard/Ordinary Bitter123%23% - 23%
Belgian Specialty Ale148%48% - 48%
Maibock/Helles Bock11%1% - 1%
No Profile Selected11%1% - 0%
Southern English Brown11%1% - 1%
Wheatwine15%5% - 5%
Saison11%1% - 1%
Cream Ale11%1% - 0%
Irish Red Ale11%1% - 1%
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