Chocolate Rye Malt (Roasted Malt) Information

  • Color244 °L
  • Potential1.031
  • TypeGrain
  • MaltsterWeyermann®
  • Dry Yield (Coarse)65.0%
  • Dry Yield (Fine)70.0%
  • Max in Batch—
  • Recommend Mash?No
  • Protein—
  • Moisture—
  • Coarse/Fine Diff5.0%
  • Diastatic Power—
  • Add After BoilNo

Homebrew recipes using Chocolate Rye Malt (Roasted Malt)

Recipe name Style User Type Color OG FG IBU ABV
Xander's Rye Wine American Barleywine Cezar Jenkins Partial Mash 16 °L 1.105 1.031 78 9.6%
Corazon de Negro Russian Imperial Stout Mark Meyers All Grain 65 °L 1.119 1.027 73 12.1%
Broken Machine Amber Rye Ale American Amber Ale Patman Partial Mash 14 °L 1.054 1.014 34 5.3%
Bourbon Barrel Coffee Portout Russian Imperial Stout Jeremiah McClain All Grain 80 °L 1.127 1.038 70 11.6%
Gingerbread Stout Russian Imperial Stout Michael Andortankon Extract 34 °L 1.082 1.021 50 8.0%
Black Rye Specialty Beer BrewTapper All Grain 45 °L 1.071 1.018 66 7.0%
Dawson's Multigrain Red Irish Red Ale Joseph Wood Extract 12 °L 1.050 1.011 28 5.2%
Black IPA Imperial IPA HokieBrewer All Grain 34 °L 1.085 1.021 85 8.4%

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Source

http://www.weyermann.de/downloads/eng/Weyermann_Product_Information_GB_05_2011.pdf