Fermentable
Chocolate Rye — Valley Malt
Valley Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Valley Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 150.0 °L (396.3 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, and noticeably less bitter than chocolate barley malt: black pepper, chocolate and shortbread. A spicy roast for a roggenbier or a stout.