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Old 01-22-2012, 08:21 AM   #1
dirty_martini
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Default Chocolate Rye vs Chocolate Malt

Ive been wanting to do a rye stout for a while. Of course, Im planning on replacing some of the base malt with rye malt, but I was also thinking of replacing the chocolate malt I generally use with chocolate rye. My one concern is that generally the chocolate malt is somewhere between 350-500L. Chocolate rye is seems is closer to 250-275L.That leads me to think the roast levels are milder and I dont want to end up with a beer thats more toasty than roasty (rhyme unintended).

I dont know the flavor of chocolate rye and how it compares so if anyone can give a good description that would be fantastic.

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Old 01-25-2012, 12:53 AM   #2
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anyone? 80 views but no one has any info?

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Old 01-25-2012, 12:57 AM   #3
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Why not taste some or steep a small amount to taste the differences?
Or just add some more chocolate eye to make up for te difference. But you'll get more rye flavor I would think.

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Old 01-25-2012, 01:03 AM   #4
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Quote:
Originally Posted by Marlowefire View Post
Why not taste some or steep a small amount to taste the differences?
Or just add some more chocolate eye to make up for te difference. But you'll get more rye flavor I would think.
i cant yet because my LHBS doesnt have the chocolate rye...i would have to order it. Just trying to get and idea so I can adjust my recipe accordingly
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Old 01-25-2012, 05:02 AM   #5
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I get more of a milk chocolate flavor from chocolate rye. Some of the beers iv'e had with regular chocolate malt have more of a dark chocolate flavor. I've actually got a rye stout fermenting right now. It's got half a pound of chocolate rye in it. I fermented it with Wyeast 3522. It's a little odd, but pretty darn tasty.

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Old 01-25-2012, 05:40 AM   #6
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Quote:
Originally Posted by dirty_martini View Post
anyone? 80 views but no one has any info?
Sorry dude, I've viewed a few times but that's because I want to know as well. Planning on a Pumpernickel Saison, myself.
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Old 01-25-2012, 06:29 PM   #7
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Chocolate Rye is one of my new most favorite grains. You are right in the the roast is much more mild. But the flavor is also more intense. To me, you get a lot more smoother chocolate flavor and a lot less roasted bitterness. And you can add a lot.

In my regular chocolate rye stout, which was around 1.066 OG, I think I added 1.5# chocolate Rye and .75# 500lovi roasted barley. It turned out amazing.

Give it a try you won't be disappointed.
Kyle

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 07-08-2012, 04:35 PM   #8
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Old 01-06-2013, 02:03 AM   #9
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How did this turn out? The milk chocolate flavor sounds very appealing, but the toasty flavor worries me. I want no toasty flavor, I recently made two beers with brown malt and debitterized black and I find the toasty profile they give off putting.

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