Malt Type: Rye Malt
Grain Origin: North America
Wort Color: 3.7 °Lovibond
Protein: 10.5%
Moisture: 4.5% max.
Extract (dry): 80.0% max.
Diastatic Power: 105
Usage: 35% max.
FLAVOR & COLOR CONTRIBUTIONS
Malt style: Rye Malt
Flavor: Spicy Rye
Color: Golden leaning toward orange hues
CHARACTERISTICS / APPLICATIONS
An often overlooked malt, Rye Malt has a unique spicy rye flavor for the production of great rye beer. In addition, Rye Malt can help build flavor and develop complexity in many beer styles, all the way from medium flavored lagers to dark ales.
We recommend you start light. Use in 5% increments until your desired flavor is achieved.
Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist.
Hulless and with a high beta glucan content, Rye Malt can result in a sticky mash and slow lautering. We recommend
adding rice hulls when usage levels approach 20% and supplementing with a betaglucanase enzyme above 35% for manageable lautering.
1-3%: Adds dryness and a touch of spicy rye flavor and interest to many beer styles, from medium flavored lagers to dark ales.
5%: Rye Pale Ales, Wheat and Smoked Beers.
10-35%: Roggenbier (German Rye Beer), American Rye Beer
