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Pb2


Most Used In:

Style Recipes Avg. Usage Usage Range
Robust Porter621%7% - 100%
American Porter581%1% - 100%
Sweet Stout431%10% - 100%
American Stout362%5% - 100%
American Stout173%1% - 100%
Oatmeal Stout164%30% - 100%
English Porter154%28% - 99%
Brown Porter145%44% - 100%
Russian Imperial Stout98%20% - 100%
Specialty Beer88%21% - 86%
California Common Beer714%100% - 100%
Imperial Stout712%58% - 100%
No Profile Selected512%25% - 100%
Scottish Heavy520%100% - 100%
Braggot510%25% - 91%
American Brown Ale518%50% - 100%
Weissbier419%50% - 100%
Cream Ale413%50% - 56%
American Brown Ale418%48% - 100%
Experimental Beer419%67% - 100%
Sweet Stout49%9% - 75%
British Brown Ale333%100% - 100%
Spice, Herb, or Vegetable Beer333%99% - 100%
Baltic Porter328%50% - 100%
Fruit Beer316%17% - 92%
American IPA34%11% - 17%
Scottish Export231%61% - 61%
Blonde Ale240%74% - 86%
Tropical Stout247%92% - 96%
Clone Beer233%61% - 70%
American Light Lager236%44% - 100%
Strong Bitter212%24% - 24%
Blonde Ale250%100% - 100%
Specialty IPA: Black IPA214%28% - 28%
Foreign Extra Stout235%45% - 94%
Extra Special/Strong Bitter (ESB)242%67% - 100%
American Wheat or Rye Beer1100%100% - 100%
American Amber Ale133%33% - 33%
Irish Red Ale193%93% - 93%
Mixed-Style Beer1100%100% - 100%
Baltic Porter150%50% - 50%
Dry Stout191%91% - 91%
Fruit and Spice Beer114%14% - 14%
Foreign Extra Stout198%98% - 98%
Northern English Brown1100%100% - 100%
Oatmeal Stout123%23% - 23%
American Pale Ale112%12% - 12%
Weizenbock197%97% - 97%
Dunkelweizen1100%100% - 100%
Best Bitter183%83% - 83%
Weizenbock166%66% - 66%
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