Chocolate Rye Malt - Weyermann

Roasted Rye, Not Barley • Dark Chocolate and Coffee • Rye Character in Dark Beers

Chocolate Rye Malt is Weyermann's roasted rye. It gives a beer the cocoa and coffee notes of a chocolate malt and carries a little of rye's dry, spicy edge with it. Weyermann describes it as a roasted malt for building the aroma of dark notes, and suggests it for top-fermented beers.

It is rated 500 to 800 EBC, about 190 to 300 °Lovibond, so it sits between Pale Chocolate and full Chocolate Malt. It has no enzyme activity at all. Extract is 65 to 70% on a dry basis, about 30 PPG, which means it adds little gravity. You use it for flavor and color.

Flavor & Aroma Profile

• Dark chocolate and cocoa
• Roasted coffee
• Dry, lightly spicy rye note
• Rounded roast without heavy char
• Deep brown to black color

A small addition darkens the beer and adds a soft cocoa note. Near the top of its range it takes over the flavor, and the rye shows as a dry, spicy finish that a barley chocolate malt does not have.

Brewing Applications

Chocolate Rye Malt fits dark ales and anything built on rye, including:

• Rye Porter
• Stout and Imperial Stout
• Dunkel Rye Ale and Roggenbier
• Black IPA and Black Rye IPA
• Brown Ale
• Dark Mild

It also works as a one-for-one swap for chocolate malt in a stout or porter when you want a drier finish with a bit of spice.

Usage Recommendations

Use up to 5% of the grain bill. In a five gallon batch, 4 to 8 oz gives clear color and cocoa character, and about a pound puts it at the front of the flavor.

Rye has no husk, so it roasts with less of the harsh, astringent bite of roasted barley. If you want it smoother still, add it late in the mash. Pair it with rye malt or Crystal for a dark beer that tastes like rye all the way through.

Specifications

• PPG (Points Per Pound Per Gallon): 30
• Color: 190 to 300 °Lovibond (500 to 800 EBC)
• Extract (Dry Basis): 65 to 70%
• Moisture: 3.0 to 4.0%
• Diastatic Power: 0, no enzyme activity
• Grain: roasted rye
• Flavor Notes: Dark chocolate, coffee, roast, rye spice
• Usage Rate: up to 5% of grain bill
• Beer Styles: Rye porter, stout, roggenbier, black IPA, brown ale

For a rye porter, a roggenbier, or a stout with a drier finish, Chocolate Rye Malt gives you dark chocolate and roast along with the spice of rye.