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Rye malt has a light malty flavor and bold spicy character. It is the signature flavor in rye beer and rye whiskey and can comprise up to 50% of the grain bill in a recipe. Use betaglucanase enzyme and rice hulls when using at rates over 20%. It imparts a full body and texture but can also be used in small concentrations for more subtle effects.
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Form: Whole Malted Grain Ingredients: Rye Extract FG: 84% min. Color: 3.7º Lovibond Moisture: 4.5% max. Diastatic Power: 105°L Origin: United States Usage Rate: Up to 50%