Fermentable
Chocolate Rye 300 MD — Dingemans
Dingemans
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Dingemans
- Origin
- Belgium
- Type
- roasted
- Malt class
- roasted
- Color
- 113.7 °L (300.0 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Their own Rye Malt MD taken into the roasting drum until it reads 300 EBC: the peppery rye is still there with chocolate, cocoa nib and coffee laid over it. A per cent will show and Dingemans stop at five. They publish color and moisture for it but no extract at all, so the yield here is class-typical, taken against the barley roasts beside it.