Description
Weyermann® Chocolate Rye Malt is a unique specialty grain that combines the spicy, earthy character of rye with the deep roasted aromatics of chocolate malt. Kilned to approximately 190-300° Lovibond, it imparts a beautiful dark brown color and complex notes of bitter chocolate, roasted bread, and subtle spice. This malt is ideal for adding depth and a creamy mouthfeel to Roggenbiers, Dunkelweizens, and specialty Stouts. Its lack of husk helps produce a smooth roasted character without harsh tannins.
Brewery Mash Tip: Chocolate Rye should be used at 1-5% of the total grist for color and subtle flavor, or up to 10% for robust recipes. Because rye is huskless and high in beta-glucans, it can make the mash “gummy.” If using more than 5%, we recommend adding rice hulls to your mash to ensures a smooth sparge and prevents a stuck mash. It adds a remarkably velvety texture to the finished beer’s head.
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