Chocolate Rye Weyermann Oz

Article number: 418

Chocolate Rye enhances and adds roasted aroma to dark, top-fermented beers, providing a uniquely rye quality to the finished beer, especially in beers with malted rye as a major percentage of the overall malt bill. In small percentages, Chocolate Rye improves color correction . Brew and Grow recommends amounts in the malt bill range from 1-5%. 


  • EBC: 500-800
  • Lovibond: 190-300
  • Usage: to 5%
  • Moisture: 3.0-4.0%
  • Total Nitrogen: N/A
  • Extract% (dry basis): 65-70
  • Soluble Nitrogen Ratio: N/A


Application Tip:

To create a unique version of a Schwarzbier, substitute Chocolate Rye for a good portion of the de-husked German Carafa I Malt to achieve the proper coloration and a hint of roasted rye notes in the finished beer. To further enhance the coloration, flavor and aroma of the beer, specify de-husked Carafa III in the malt bill.

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