Chocolate Rye (Ger.)
Est. EBC: 638-705
Est. Lovibond: 240-265
Chocolate rye (~250 °L) and chocolate wheat (~400 °L) are the two biggest non-barley chocolate malts. Although similar to chocolate malt made from barley, the rye version has more spiciness and milk chocolate quality. The wheat version has more of a pronounced dark chocolate character.