The chocolate rye is a great grain. I have made a stout and an imperial stout (in primary). It has a sweeter, less bitter taste compared to traditional chocolate and in my opinion leads to a fuller bodied beer. The best part about the grain, is that you can really pile it on without worrying about going overboard.
The recipe for my regular stout is below (my imperial is the same recipe, just bumped up, but %s are the same)
11.00 lbs 2row
01.50 lbs chocolate rye
00.75 lbs Roasted Barley (500SRM)
00.50 lbs Crystal 80
00.50 lbs Flaked Rye (toasted in oven for 30-40min at 375)
0.75oz Columbus 45min
1.00oz Willamette 10min
1.00oz Cascade 5min
1.00oz Willamette 5min
Pacman yeast. Mashed at 155 fermented at 65-68
This was hailed as the best beer I had produced to date. Hence why I was willing to give the imperial stout a try.
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel
Up next: Tangerine Wit, Flanders Red, Maybe a Gose?