Fermentable
Chocolate Rye — Sugar Creek Malt Co.
Sugar Creek Malt Co.
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Sugar Creek Malt Co.
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 250.0 °L (661.3 EBC)
- Extract, fine-grind dry basis
- 68.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 8 % of grist
- Needs mashing
- No — can be steeped
Description
Rye roasted to chocolate depth, which keeps the rye spice underneath the cocoa. A distinctive way to darken a roggenbier or add complexity to a stout.