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Hydrochloric acid


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA96%11% - 100%
Specialty IPA: New England IPA86%16% - 96%
No Profile Selected78%2% - 100%
American Pale Ale64%7% - 75%
Saison422%49% - 100%
Ordinary Bitter314%40% - 45%
Belgian Pale Ale31%2% - 5%
Best Bitter37%9% - 41%
Specialty IPA: White IPA313%40% - 40%
International Pale Lager221%35% - 49%
Berliner Weisse216%1% - 62%
Experimental Beer234%37% - 100%
Belgian Tripel217%17% - 50%
Kölsch241%62% - 100%
Fruit Beer28%17% - 17%
Belgian Dubbel212%13% - 35%
Munich Helles21%1% - 2%
Dry Stout21%2% - 2%
German Pils211%21% - 24%
Kölsch222%43% - 43%
Specialty IPA: Belgian IPA21%1% - 5%
Bohemian Pilsener11%1% - 1%
Belgian Dark Strong Ale11%1% - 0%
Standard/Ordinary Bitter139%39% - 39%
Autumn Seasonal Beer19%9% - 9%
Kentucky Common117%17% - 17%
Czech Pale Lager11%1% - 1%
Schwarzbier140%40% - 40%
Czech Premium Pale Lager120%20% - 20%
Belgian Golden Strong Ale11%1% - 0%
Brett Beer180%80% - 80%
Belgian Specialty Ale18%8% - 8%
Blonde Ale143%43% - 43%
Specialty IPA: Brown IPA16%6% - 6%
Oatmeal Stout135%35% - 35%
American Pale Ale11%1% - 0%
American Wheat Beer124%24% - 24%
Altbier140%40% - 40%
Vienna Lager142%42% - 42%
Southern English Brown147%47% - 47%
Festbier1100%100% - 100%
Saison164%64% - 64%
Dunkles Weissbier15%5% - 5%
English Porter11%1% - 1%
Old Ale17%7% - 7%
American Amber Ale156%56% - 56%
Rauchbier129%29% - 29%
English IPA11%1% - 1%
Specialty IPA: Black IPA167%67% - 67%
German Helles Exportbier147%47% - 47%
Belgian Dark Strong Ale1100%100% - 100%
Brown Porter11%1% - 0%
Imperial Stout121%21% - 21%
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