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Potassium Metabisulfite


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: New England IPA141%1% - 2%
American Pale Ale121%1% - 50%
American Porter111%1% - 1%
American IPA101%1% - 50%
American Pale Ale101%1% - 50%
American IPA91%1% - 13%
Specialty IPA: Black IPA92%1% - 63%
American Barleywine81%1% - 49%
Extra Special/Strong Bitter (ESB)71%2% - 3%
Double IPA611%1% - 95%
German Pils51%2% - 9%
Common Cider51%1% - 17%
Kölsch41%1% - 0%
Belgian Dark Strong Ale41%1% - 0%
Irish Red Ale315%43% - 46%
International Pale Lager31%1% - 0%
Strong Bitter31%1% - 4%
Brett Beer31%1% - 8%
Mixed-Fermentation Sour Beer322%1% - 100%
No Profile Selected31%1% - 1%
Spice, Herb, or Vegetable Beer31%1% - 0%
Kölsch322%50% - 99%
Holiday/Winter Special Spiced Beer21%1% - 0%
Standard American Lager225%50% - 50%
Northern English Brown21%1% - 2%
Altbier21%1% - 2%
Baltic Porter22%3% - 3%
Imperial IPA225%50% - 50%
English Barleywine21%1% - 1%
Vienna Lager21%1% - 0%
Blonde Ale21%1% - 0%
Other Fruit Melomel22%3% - 3%
Flanders Red Ale224%48% - 48%
Witbier21%1% - 0%
Robust Porter21%1% - 2%
American Brown Ale21%1% - 1%
Dark Mild21%1% - 0%
Helles Bock21%1% - 0%
Munich Dunkel1100%100% - 100%
Bière de Garde11%1% - 1%
American Amber Ale13%3% - 3%
Experimental Beer125%25% - 25%
Tropical Stout11%1% - 1%
Munich Helles13%3% - 3%
Gose16%6% - 6%
Dry Mead147%47% - 47%
Cyser (Apple Melomel)11%1% - 0%
Alternative Grain Beer16%6% - 6%
Spice, Herb, or Vegetable Beer11%1% - 0%
American Strong Ale118%18% - 18%
Special/Best/Premium Bitter13%3% - 3%
Sweet Mead11%1% - 0%
Saison11%1% - 0%
Witbier11%1% - 0%
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