bassballboy
Well-Known Member
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?
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?