Fermentable
Chocolate Rye Malt — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- roasted
- Malt class
- roasted
- Color
- 245.7 °L (650.0 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 5.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Rye roasted to chocolate color, combining cocoa and coffee with rye spice. A distinctive small addition in dark rye beers and roggenbock.