Crisp Malting - Chocolate Malt
Most Used In:
Style | Recipes | Avg. Usage | Usage Range |
---|---|---|---|
Russian Imperial Stout | 56 | 5% | 1% - 15% |
Imperial Stout | 50 | 5% | 1% - 12% |
American Porter | 44 | 6% | 2% - 19% |
Oatmeal Stout | 43 | 6% | 1% - 14% |
Dry Stout | 36 | 5% | 1% - 11% |
Sweet Stout | 35 | 6% | 1% - 22% |
Brown Porter | 28 | 7% | 2% - 33% |
American Stout | 26 | 5% | 2% - 10% |
English Porter | 21 | 4% | 1% - 11% |
Dark Mild | 19 | 4% | 1% - 8% |
Oatmeal Stout | 19 | 6% | 3% - 10% |
Irish Stout | 19 | 5% | 1% - 10% |
Strong Bitter | 17 | 2% | 1% - 12% |
British Brown Ale | 16 | 3% | 1% - 11% |
Robust Porter | 16 | 5% | 2% - 10% |
American Brown Ale | 16 | 3% | 1% - 9% |
Specialty IPA: Black IPA | 15 | 4% | 1% - 10% |
Winter Seasonal Beer | 12 | 2% | 1% - 5% |
Baltic Porter | 12 | 4% | 2% - 8% |
American Stout | 12 | 6% | 2% - 10% |
Foreign Extra Stout | 12 | 5% | 2% - 8% |
American Amber Ale | 11 | 2% | 1% - 5% |
Best Bitter | 11 | 3% | 1% - 9% |
Northern English Brown | 10 | 3% | 1% - 6% |
Sweet Stout | 10 | 5% | 1% - 11% |
Ordinary Bitter | 9 | 2% | 1% - 3% |
Schwarzbier | 9 | 4% | 2% - 5% |
Irish Extra Stout | 8 | 5% | 2% - 9% |
Mild | 6 | 4% | 1% - 7% |
Scottish Export | 6 | 2% | 1% - 5% |
Irish Red Ale | 6 | 2% | 1% - 2% |
Munich Dunkel | 6 | 3% | 2% - 5% |
Old Ale | 5 | 2% | 1% - 3% |
British Strong Ale | 5 | 1% | 1% - 2% |
Belgian Dark Strong Ale | 5 | 4% | 1% - 10% |