I want to try the Schwarzer Muckel recipe found on the Home Baking (Austria) blog (here). I have a couple of questions:
The recipe calls for Roggenmalz dunkel or dark rye malt. I have chocolate rye malt (looks like mini coffee beans) and Fawcett’s red rye malt (reddish-brown). Which of these would be closer in roast/color to the Roggenmalz dunkel?
What’s a Muckel? I haven’t found a translation for the word. Is it an idiomatic or slang word?