3⁰ – 5⁰ L/SRM
Rye beer and Rye whisky
Malted rye brings a unique spicy flavour to rye beers and is the key ingredient in Rye whisky.
For brewers, it is a malt that brings its share of challenges when used in a proportion of more than 20%. Some will use it up to 50%, but its high level of beta-glucan can produce a ‘’stuck mash’’ if you are not careful. The use of rice hulls when brewing is suggested.
Apart from rye beers, this malt is also appreciated in other styles to give them a different character and unique flavours. The proportions then vary from 1 to 10%.
Microbreweries and distilleries