I use the Weyermann chocolate rye everywhere in lieu of chocolate. Big fan. Not overpowering at all, very low bitterness due to no husk, just a touch of spice.I’m glad to read some of this feedback on the recipe. This was on my “to brew” list for late summer/early fall. I’m intrigued by the chocolate rye as I’ve never used that malt before, but I can see how the proportions of chocolate rye and brown malt can push it towards a porter-like state. Tobor, any thoughts on a better dark mild recipe?
This is a good (and popular) one to start with:any thoughts on a better dark mild recipe?