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Whiskey


Most Used In:

Style Recipes Avg. Usage Usage Range
Old Ale183%20% - 64%
Russian Imperial Stout106%26% - 100%
Imperial Stout102%5% - 65%
Robust Porter92%4% - 32%
American Porter81%1% - 27%
Sweet Stout74%26% - 26%
Sweet Stout46%18% - 36%
Experimental Beer44%10% - 18%
Specialty Beer417%20% - 91%
Winter Seasonal Beer313%11% - 58%
Dry Stout319%38% - 100%
American Stout314%3% - 100%
American Light Lager229%50% - 64%
Foreign Extra Stout232%26% - 100%
Holiday/Winter Special Spiced Beer21%1% - 2%
Strong Scotch Ale226%6% - 100%
Wood-Aged Beer226%18% - 84%
Clone Beer167%67% - 67%
American Stout168%68% - 68%
German Pilsner (Pils)189%89% - 89%
Specialty Wood-Aged Beer164%64% - 64%
California Common Beer129%29% - 29%
Irish Stout190%90% - 90%
American Strong Ale167%67% - 67%
Baltic Porter115%15% - 15%
Other Specialty Cider or Perry175%75% - 75%
American Brown Ale189%89% - 89%
Standard/Ordinary Bitter19%9% - 9%
Oatmeal Stout110%10% - 10%
No Profile Selected122%22% - 22%
Belgian Dark Strong Ale177%77% - 77%
Old Ale1100%100% - 100%
American Barleywine120%20% - 20%
Imperial IPA1100%100% - 100%
International Amber Lager164%64% - 64%
Foreign Extra Stout112%12% - 12%
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