jacksonbrown
Well-Known Member
Does it have the same general flavor characteristics as standard chocolate malt? Most notably the slight coffee tones and such?
Chocolate rye question
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jacksonbrown
Well-Known Member
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?
snailsongs
Well-Known Member
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.
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jacksonbrown
Well-Known Member
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.
