R43
Earthy, Spicy Aftertaste
Rye IPAs, rye pale ales, red ale, Roggenbier.
In brewing, when mixed with barley malt, Rye Malt can improve head retention, improve mouthfeel and introduce flavour changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates.
Most notably, Rye Malt will also impart a reddish hue to beers.
*Rye Malt is higher in beta-glucans which can cause issues at higher rates. Recommend rice hulls.
Typical Analysis:
| PARAMETER | IoB | EBC | ASBC |
|---|---|---|---|
| MOISTURE | 6.0% max | 6.0% max | 6.0% max |
| EXTRACT | 328 L°/kg | 86.5% | 86.5% |
| COLOUR | 12.0-32.0 EBC | 13-35 EBC | 5.4-13.7 °L |
| TN/TP | 1.60% | 10.0% | 10.0% |
| SNR/KI/ST RATIO | 37-46 | 42-52 | 42-52 |
| DP/DPWK/LINTNER | 45 min IoB | 180 min WK | 62 min °L |
In brewing, when mixed with barley malt, Rye Malt can improve head retention, improve mouthfeel and introduce flavour changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates.
Most notably, Rye Malt will also impart a reddish hue to beers.
*Rye Malt is higher in beta-glucans which can cause issues at higher rates. Recommend rice hulls.
| Mill my Grain | YES, NO |
|---|
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