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Calcium


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA411%1% - 100%
American Pale Ale341%1% - 50%
Specialty IPA: New England IPA143%17% - 75%
American Pale Ale121%1% - 38%
Belgian Blond Ale614%83% - 83%
Specialty IPA: Rye IPA63%9% - 29%
American Amber Ale62%1% - 67%
Cream Ale61%1% - 1%
German Pils51%1% - 3%
Weissbier59%27% - 63%
American Barleywine51%1% - 1%
American IPA44%6% - 33%
Imperial IPA46%8% - 43%
Holiday/Winter Special Spiced Beer41%1% - 10%
Saison42%1% - 33%
Specialty IPA: Belgian IPA42%7% - 7%
Irish Red Ale41%1% - 1%
Weizenbock37%22% - 22%
Kölsch37%1% - 50%
American Brown Ale38%1% - 47%
American Stout320%38% - 71%
Vienna Lager315%44% - 50%
Specialty IPA: White IPA25%11% - 11%
Munich Helles225%51% - 51%
Blonde Ale25%1% - 20%
Weizenbock210%15% - 23%
English IPA223%35% - 57%
Trappist Single211%19% - 26%
Dark Mild29%2% - 35%
Sweet Stout21%1% - 1%
Czech Dark Lager218%36% - 38%
Strong Bitter218%33% - 38%
Russian Imperial Stout21%1% - 0%
Schwarzbier21%1% - 1%
Imperial Stout22%1% - 5%
Altbier215%1% - 60%
Belgian Golden Strong Ale219%37% - 37%
Oatmeal Stout228%56% - 56%
Maibock/Helles Bock160%60% - 60%
Oktoberfest/Märzen129%29% - 29%
Mild143%43% - 43%
Belgian Blond Ale1100%100% - 100%
Strong Scotch Ale12%2% - 2%
Irish Stout144%44% - 44%
Weizen/Weissbier11%1% - 0%
Berliner Weisse119%19% - 19%
Foreign Extra Stout110%10% - 10%
Cream Ale127%27% - 27%
Scottish Export118%18% - 18%
American Wheat Beer15%5% - 5%
Specialty IPA: Black IPA1100%100% - 100%
Märzen12%2% - 2%
Double IPA127%27% - 27%
Dry Stout172%72% - 72%
Robust Porter121%21% - 21%
Brown Porter1100%100% - 100%
Festbier146%46% - 46%
Experimental Beer11%1% - 0%
Saison112%12% - 12%
Düsseldorf Altbier12%2% - 2%
Belgian Pale Ale14%4% - 4%
British Strong Ale183%83% - 83%
Czech Amber Lager132%32% - 32%
Spice, Herb, or Vegetable Beer115%15% - 15%
Best Bitter122%22% - 22%
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