Rye Malt 55 lbs
American Rye malt is made to exhibit classic rye malt characteristics. A great choice for rye beer styles or to spice up almost any brew, especially West Coast hoppy styles. Use up to 3% to add a touch of dryness and some spicy, rye characteristics to any beer style, 5-10% for classic rye, wheat and smoked beers, or up to 35% for Roggenbier, American Rye, or to have the rye be a fore-front flavor in a Rye IPA.
Using higher levels of rye malt will contribute to a very viscous final product and a stuck mash due to the grains natural elevated content of beta glucan. Use rice hulls in the mash when the grist is above 20%. For a distiller's mash, or for a less viscous final product, you can add bataglucanase enzyme and do a step mash with the first rest at Beta-Glucanase temperatures, 110º-114º F for 15 minutes.
Note: 55 Pound Bulk Sack
Malt Technical Data:
|Color Range °L:||3.7|
|Protein Total %:||10.5|
|Extract FG Dry:||80|
|Max Usage Rate %:||100|
|American Rye Malt Lot Analysis|
|Read More About Choosing and Using Base Malts on BrewCranium!|
|Read More About Brewing High Percentage Rye Beers on BrewCranium!|