DetailsRye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition to smoked and wheat beers. High glucan levels and lack of husk make this malt susceptible to slow run-off. Multi-step mashing and rice hulls recommended to avoid stuck sparges.
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Malt Type International Base Malt Origin Germany Lovibond 2.7-4.2 Extract % 83-85 Moisture % 4.0-6.0 Total Protein % 9.0-10.0 S/T 45-50 Diastatic Power >200 WK Usage % 50
5.0 / 5.02 ReviewsSpicy and freshGood rye malt, with a nice fresh rye spiciness. _x000D_Goes well in Rye IPAs and Pale Ales.February 1, 2014Spicy rye flavorThe flavor is good. In pale ales and india pale ales I use up to 10% of the grain bill as rye. I crush it separately from Barley, and at a tighter setting, because it's smaller. Make sure to use rice hulls because it's sticky and you can get a stuck sparge.March 19, 2014
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