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PB2


Most Used In:

Style Uses Avg. Usage Usage Range
American Porter571%1% - 100%
Robust Porter551%7% - 100%
Sweet Stout382%10% - 100%
American Stout322%5% - 100%
Oatmeal Stout164%30% - 100%
American Stout154%25% - 100%
English Porter96%28% - 99%
Russian Imperial Stout97%20% - 100%
Brown Porter98%44% - 100%
Specialty Beer88%21% - 86%
California Common Beer714%100% - 100%
No Profile Selected512%25% - 100%
Scottish Heavy520%100% - 100%
Sweet Stout49%9% - 75%
British Brown Ale425%100% - 100%
Imperial Stout422%71% - 100%
Experimental Beer419%67% - 100%
American Brown Ale422%50% - 100%
American Brown Ale413%23% - 89%
Cream Ale413%50% - 56%
American IPA314%11% - 100%
Fruit Beer316%17% - 92%
Weissbier328%50% - 100%
Braggot315%33% - 50%
Baltic Porter238%50% - 100%
Blonde Ale240%74% - 86%
Clone Beer233%61% - 70%
Tropical Stout247%92% - 96%
Extra Special/Strong Bitter (ESB)242%67% - 100%
American Light Lager236%44% - 100%
Specialty IPA: Black IPA214%28% - 28%
Strong Bitter212%24% - 24%
Scottish Export231%61% - 61%
American Wheat or Rye Beer1100%100% - 100%
Fruit and Spice Beer114%14% - 14%
Spice, Herb, or Vegetable Beer1100%100% - 100%
Irish Red Ale193%93% - 93%
American Amber Ale133%33% - 33%
Baltic Porter150%50% - 50%
Dry Stout191%91% - 91%
Blonde Ale1100%100% - 100%
Foreign Extra Stout198%98% - 98%
Northern English Brown1100%100% - 100%
American Pale Ale112%12% - 12%
Weizenbock197%97% - 97%
Dunkelweizen1100%100% - 100%
Best Bitter183%83% - 83%
Oatmeal Stout123%23% - 23%
Foreign Extra Stout145%45% - 45%
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