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Pb2


Most Used In:

Style Recipes Avg. Usage Usage Range
American Porter651%1% - 100%
Robust Porter611%7% - 100%
Sweet Stout441%10% - 100%
American Stout412%5% - 100%
English Porter292%28% - 99%
American Stout193%1% - 100%
Oatmeal Stout183%18% - 100%
Brown Porter145%44% - 100%
Russian Imperial Stout107%20% - 100%
Specialty Beer88%21% - 86%
Imperial Stout810%47% - 100%
California Common Beer714%100% - 100%
Sweet Stout68%9% - 75%
Scottish Heavy520%100% - 100%
Braggot510%25% - 91%
No Profile Selected512%25% - 100%
Spice, Herb, or Vegetable Beer514%27% - 100%
American Brown Ale518%50% - 100%
Cream Ale413%50% - 56%
Experimental Beer419%67% - 100%
Weissbier419%50% - 100%
American Brown Ale416%48% - 89%
American IPA34%11% - 17%
British Brown Ale333%100% - 100%
Fruit Beer316%17% - 92%
Baltic Porter328%50% - 100%
Blonde Ale250%100% - 100%
Foreign Extra Stout235%45% - 94%
Blonde Ale240%74% - 86%
Clone Beer233%61% - 70%
Tropical Stout247%92% - 96%
Oatmeal Stout28%10% - 23%
American Light Lager236%44% - 100%
Specialty IPA: Black IPA214%28% - 28%
Strong Bitter212%24% - 24%
Extra Special/Strong Bitter (ESB)242%67% - 100%
Scottish Export231%61% - 61%
Dry Stout191%91% - 91%
Fruit and Spice Beer114%14% - 14%
Irish Red Ale193%93% - 93%
Mixed-Style Beer1100%100% - 100%
American Amber Ale133%33% - 33%
Baltic Porter150%50% - 50%
Northern English Brown1100%100% - 100%
American Wheat or Rye Beer1100%100% - 100%
Foreign Extra Stout198%98% - 98%
American Pale Ale112%12% - 12%
Weizenbock197%97% - 97%
Wee Heavy1100%100% - 100%
Dunkelweizen1100%100% - 100%
Best Bitter183%83% - 83%
Weizenbock174%74% - 74%
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