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Hydrochloric acid


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA96%11% - 100%
Specialty IPA: New England IPA77%31% - 96%
No Profile Selected512%2% - 100%
Belgian Pale Ale31%2% - 5%
Ordinary Bitter314%40% - 45%
Specialty IPA: White IPA313%40% - 40%
Dry Stout21%2% - 2%
Kölsch222%43% - 43%
Kölsch241%62% - 100%
Blonde Ale221%43% - 43%
Belgian Tripel217%17% - 50%
Fruit Beer28%17% - 17%
American Pale Ale224%20% - 75%
International Pale Lager221%35% - 49%
Belgian Dubbel211%9% - 35%
Saison237%49% - 100%
Berliner Weisse216%1% - 62%
Belgian Dark Strong Ale21%1% - 0%
Belgian Golden Strong Ale21%1% - 0%
Saison164%64% - 64%
Old Ale17%7% - 7%
Tropical Stout114%14% - 14%
Belgian Blond Ale117%17% - 17%
Standard/Ordinary Bitter139%39% - 39%
Kentucky Common117%17% - 17%
Rauchbier129%29% - 29%
Oatmeal Stout135%35% - 35%
Belgian Specialty Ale114%14% - 14%
Vienna Lager142%42% - 42%
English IPA11%1% - 1%
Southern English Brown145%45% - 45%
Bohemian Pilsener11%1% - 1%
Specialty IPA: Black IPA167%67% - 67%
Best Bitter19%9% - 9%
Experimental Beer137%37% - 37%
Dunkles Weissbier15%5% - 5%
Altbier140%40% - 40%
German Pils121%21% - 21%
Specialty IPA: Brown IPA16%6% - 6%
German Helles Exportbier147%47% - 47%
Munich Helles11%1% - 1%
Belgian Dark Strong Ale1100%100% - 100%
Schwarzbier140%40% - 40%
American Amber Ale156%56% - 56%
Specialty IPA: Belgian IPA15%5% - 5%
Czech Premium Pale Lager120%20% - 20%
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