Rye malt adds a dry bread, spicy rye flavour to Roggenbiers & ryePA’s, or in smaller doses with smoked and wheat beers. High glucan levels and lack of husk make this malt susceptible to slow run-off, so we recommend a multi-step mash with rice hulls to prevent stuck sparges.
Malt Type: Base Lovibond: 2.7-4.2 °L Extract: 83-85% Moisture: 4-6% Total Protein: 9-10% S/T: 45-50 Diastatic Power: >200 WK Usage: Up to 50%
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