Fermentable
Chocolate Rye Malt — Gladfield
Gladfield
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Gladfield
- Origin
- New Zealand
- Type
- roasted
- Malt class
- roasted
- Color
- 358.9 °L (950.0 EBC)
- Extract, fine-grind dry basis
- 74.0 %
- Moisture
- 3.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Rye roasted to chocolate depth, which keeps the grain's pepper under the cocoa. Five percent is the ceiling. Gladfield's own table gives a typical color below the band it quotes, so the figure here is the band's midpoint.