jacksonbrown

Recipes 

Does it have the same general flavor characteristics as standard chocolate malt? Most notably the slight coffee tones and such?

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Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale

Oldsock

Recipes 

Because it does not have a husk it is closer to Chocolate Wheat or Carafa Special, that is to say a smoother flavor that a standard chocolate malt in my experience.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

jacksonbrown

Recipes 

So if I'm looking to make a rye porter, would it even make sense to use choc rye if I'm already throwing in choc malt and rye malt?

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale

snailsongs

Recipes 

Use it instead of the choc malt, and keep the flaked rye there to enhance the rye profile....if you're worried about not having enough roast in there, you can add a few ounces of black patent (especially if you're after a robust rye porter).....

I've heard that rye stouts can be really really good.

jacksonbrown

Recipes 

That was my concern, not having enough of an espresso, roast profile. PB is a good idea that didn't even cross my mind for some reason.

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale