chocolate rye stout (partial mash)

Looking for input on this, I've never used chocolate rye malt, but I hear it's more mild and chocolaty compared to traditional chocolate malt. My only concern is if it's toasty. I used debitterized black recently and felt it was very toasty and didn't like it.

5.5g batch (start with ~6.1)
3.5g boil
70% efficiency

3lb extra light dme
2lb amber dme
2lb M.O.
1.5lb chocolate rye
1lb 60L
0.5lb victory malt
0.25lb roasted barley

.75oz Columbus 60 minutes
1oz cascade 10 minutes
1oz Willamette at flameout
British ale yeast

Thoughts?

Nice choice on the williamette. Personally I like chocolate rye and think it would go well in this beer

I have used choc rye in my stout, but only used .5 lb. just enough to know something is there, but not enough to know its rye.

I will make it again and not change the amount

eelpout said:

I have used choc rye in my stout, but only used .5 lb. just enough to know something is there, but not enough to know its rye.

I will make it again and not change the amount

Click to expand...

How would you compare it to regular chocolate malt?

Well I wanted to get that "sourness" or spicyness from the rye Into the stout.
And even that little bit was noticeable compared to regular choc malt which I normally use here.
Not sour by any means, but defiantly different.