Oh, I didn't even see the flaked wheat....yeah, that'll do the trick too. I used rye simply to back up the chocolate rye. In all honesty there is very little "rye" flavor in such a bold beer, but I bet it will be a tiny bit different without it, know what I mean?
I'm drinking one of these right now actually, and it really is a good stout!
FYI, my experience with pale chocolate is this: Pale chocolate malt = toasty bite while chocolate malt = slightly roasty bitterness
Last edited by snailsongs; 02-16-2010 at 01:36 AM.
Here's a couple pics of this brew.....that head is 10 minutes old......This beer, what's left of it, is really good! I'm really happy with this one and will be brewing it again this month sometime (10 gallons this time).
Okay...I just put a bottle in the fridge to drink in 2 days. This has honestly been the longest 3 weeks in my brewing career! I'll report on Thursday (4/15)!
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