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Citric acid


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA441%1% - 100%
American Pale Ale351%1% - 100%
Specialty IPA: New England IPA321%1% - 100%
Blonde Ale143%1% - 100%
No Profile Selected104%1% - 100%
Witbier93%1% - 100%
Saison85%5% - 60%
Imperial IPA82%1% - 47%
Cream Ale74%2% - 56%
American Amber Ale64%1% - 52%
Irish Red Ale59%1% - 100%
International Pale Lager511%3% - 100%
Sweet Stout54%2% - 28%
Sweet Stout52%1% - 32%
American Strong Ale54%7% - 34%
Weissbier54%1% - 42%
Specialty IPA: Black IPA46%9% - 40%
Scottish Export411%23% - 65%
American Wheat Beer416%10% - 100%
Specialty IPA: Rye IPA46%1% - 60%
Fruit Beer41%1% - 0%
Winter Seasonal Beer44%1% - 39%
Saison413%27% - 100%
Kölsch410%18% - 55%
American IPA421%33% - 100%
American Pale Ale48%6% - 100%
Czech Premium Pale Lager45%2% - 34%
Best Bitter310%25% - 33%
German Pils314%8% - 100%
German Pilsner (Pils)312%2% - 89%
Berliner Weisse318%3% - 97%
American Light Lager314%1% - 75%
Double IPA321%12% - 100%
Oatmeal Stout313%33% - 47%
Munich Helles313%3% - 86%
Belgian Golden Strong Ale322%42% - 100%
Scottish Heavy318%19% - 81%
Roggenbier39%3% - 38%
Weizen/Weissbier38%5% - 57%
Irish Extra Stout312%1% - 100%
International Dark Lager32%1% - 13%
Kentucky Common34%6% - 27%
Gose221%17% - 65%
Dark Mild218%31% - 42%
English IPA225%1% - 100%
Foreign Extra Stout22%1% - 7%
Dunkles Bock25%1% - 21%
American Amber Ale213%19% - 32%
British Golden Ale212%12% - 35%
Dry Mead25%4% - 17%
Alternative Sugar Beer21%1% - 3%
English Porter28%2% - 30%
Clone Beer220%29% - 50%
Kölsch26%1% - 24%
Specialty IPA: Red IPA225%1% - 100%
Dry Stout226%50% - 54%
Imperial Stout224%46% - 48%
Robust Porter27%1% - 25%
Specialty IPA: Belgian IPA230%21% - 100%
Trappist Single216%2% - 64%
Cream Ale237%49% - 100%
Belgian Pale Ale237%65% - 82%
Other Fruit Melomel21%1% - 4%
American Lager21%1% - 4%
American Porter22%2% - 5%
American Wheat or Rye Beer25%1% - 19%
Belgian Dubbel219%38% - 40%
Bière de Garde234%36% - 100%
Blonde Ale216%21% - 44%
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