Rye 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.
|Grain Type||Base Malts|
|Malt Color||Light (0-15 L)|
Customer ReviewsWrite a review
Juniper Rye Juniper Rye, your evergreen kiss makes me tear. The wife has made the call and the blonde juniper rye is the house beer and it needs to always be on tap. Sooooo good, I am trying Ryes of all kind to see how it changes the flavor….and we like this one for sure.
The 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.
Good rye malt, with a nice fresh rye spiciness. _x000D_Goes well in Rye IPAs and Pale Ales.