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Pectic Enzyme


Most Used In:

Style Recipes Avg. Usage Usage Range
Common Cider1351%1% - 100%
Fruit Cider301%1% - 100%
Spice, Herb, or Vegetable Beer291%1% - 100%
Other Fruit Melomel251%1% - 30%
Other Specialty Cider or Perry251%1% - 100%
Fruit Beer211%1% - 57%
Experimental Beer72%1% - 53%
Fruit Lambic62%1% - 80%
Sweet Mead62%1% - 60%
California Common Beer62%1% - 56%
American IPA65%1% - 67%
Cyser (Apple Melomel)57%1% - 100%
Saison59%1% - 82%
American Wheat Beer41%1% - 1%
Imperial IPA41%1% - 1%
Specialty Beer41%1% - 2%
American Light Lager46%1% - 44%
Fruit Lambic31%1% - 3%
Cream Ale31%1% - 0%
American Porter32%1% - 20%
Apple Wine38%1% - 41%
New England Cider311%25% - 50%
Braggot32%1% - 14%
Russian Imperial Stout21%1% - 0%
American Amber Ale21%1% - 2%
English Cider213%3% - 50%
Dry Mead21%3% - 3%
Autumn Seasonal Beer22%1% - 6%
Fruit Beer219%27% - 50%
American Stout21%1% - 0%
Robust Porter21%1% - 0%
Open Category Mead210%20% - 20%
Belgian Dark Strong Ale21%1% - 0%
Scottish Light224%48% - 48%
Belgian Dark Strong Ale21%1% - 2%
American IPA21%1% - 1%
Cream Ale11%1% - 1%
Baltic Porter11%1% - 1%
Pyment (Grape Melomel)113%13% - 13%
Semi-Sweet Mead11%1% - 0%
American Pale Ale15%5% - 5%
Mixed-Fermentation Sour Beer11%1% - 0%
American Wheat or Rye Beer189%89% - 89%
Straight (Unblended) Lambic13%3% - 3%
Baltic Porter11%1% - 1%
American Pale Ale11%1% - 1%
No Profile Selected150%50% - 50%
Witbier14%4% - 4%
British Brown Ale11%1% - 1%
Holiday/Winter Special Spiced Beer13%3% - 3%
Belgian Specialty Ale14%4% - 4%
Northern English Brown13%3% - 3%
Gose11%1% - 0%
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