Chocolate Rye Malt
All FermentablesFermentable Profile
Prevalence
0.2%
Malt Type
Roast
Colour
256 SRM
Typical Grain Bill
~4%
Origin
Germany
Supplier
Weyermann
Diastatic Power
0
Max %
5%
Primarily used for color and aroma in top-fermented specialty beers.
Lab Guidance
Colour 255.5 SRM
Max % 4%
Common Styles
- 8% Roggenbier (2%)
- 2% Rye IPA (4%)
- 1% Baltic Porter (2%)
- 1% Imperial Stout (4%)
- 1% Winter Seasonal Beer (3%)
- 1% American Brown Ale (4%)
- 1% Dark Mild (6%)
- 1% American Stout (5%)
- 1% American Porter (6%)
- 1% English Porter (4%)
- 1% Oatmeal Stout (5%)
- 0% Irish Red Ale (3%)
- 0% American Amber Ale (3%)
- 0% Saison (4%)
- 0% American IPA (4%)
bar = % of [style] recipes using this fermentable · (median grist %)
Details
Type: Grain
Potential: 1.031
Protein: 11.7%
Moisture: 4.0%
Mash Recommended: Yes