Weyermann Chocolate Rye Malt

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Product details

188-300° L. Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.

Additional information

SKU C359I, W359I, G359K
Extract Percentage 65-70
Lovibond 190-300
Moisture Percentage 3.0-4.0
Grain Usage 5
Grain Type Highly Kilned / Roasted Malt

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Weyermann Chocolate Rye Malt

Weyermann Chocolate Rye Malt