Rye Malt - Briess
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Original price
$0.19
-
Original price
$90.99
Original price
$90.99
$0.19
-
$90.99
Current price
$90.99
Briess Rye Malt
Rye malt is an often overlooked malt but it has a unique spicy flavor that is perfect for the production of rye beer. It can be used in a traditional rye beer or even in smaller amounts in light and medium colored and flavored beers for complexity. It can also be used in a single malt whiskey. It can help build flavor and develop complexity in many beer styles - from medium flavored lagers to dark ales.
You should use in 5% increments until the desired flavor is achieved. It is fully modified and performs well in a single temperature infusion mash if used at less than 20% of the total grist.
It is hulless and has a high beta glucan content, which means it can result in a sticky mash and slow lautering. We highly recommend adding rice hulls when usage levels approach 20% and by also supplementing with betaglucanase enzyme above 35% for manageable lautering.
Type: Rye Malt/Base Malt
Flavor: Spicy Rye
Color: Golden leaning toward orange hues
Lovibond: 3.7
Moisture: 4.5%
Mealy/Half/Glassy: 98%/2%/0%
Plump: 50%
Thru: 8%
Extract FG, Dry Basis: 80%
Protein: 10.5%
S/T: 50
Alpha Amylase: 45
Diastatic Power (Litner): 105
Suggested Usage Levels:
1-3% Adds dryness and a touch of spicy rye flavor and interest to many beer styles, from medium flavored lager to dark ales
5% Rye Pale Ales, Wheat and Smoked Beers
10-35% Roggenbier (German Rye Beer), American Rye Beer
**NOTE: All grain bags come unmilled**
Rye malt is an often overlooked malt but it has a unique spicy flavor that is perfect for the production of rye beer. It can be used in a traditional rye beer or even in smaller amounts in light and medium colored and flavored beers for complexity. It can also be used in a single malt whiskey. It can help build flavor and develop complexity in many beer styles - from medium flavored lagers to dark ales.
You should use in 5% increments until the desired flavor is achieved. It is fully modified and performs well in a single temperature infusion mash if used at less than 20% of the total grist.
It is hulless and has a high beta glucan content, which means it can result in a sticky mash and slow lautering. We highly recommend adding rice hulls when usage levels approach 20% and by also supplementing with betaglucanase enzyme above 35% for manageable lautering.
Type: Rye Malt/Base Malt
Flavor: Spicy Rye
Color: Golden leaning toward orange hues
Lovibond: 3.7
Moisture: 4.5%
Mealy/Half/Glassy: 98%/2%/0%
Plump: 50%
Thru: 8%
Extract FG, Dry Basis: 80%
Protein: 10.5%
S/T: 50
Alpha Amylase: 45
Diastatic Power (Litner): 105
Suggested Usage Levels:
1-3% Adds dryness and a touch of spicy rye flavor and interest to many beer styles, from medium flavored lager to dark ales
5% Rye Pale Ales, Wheat and Smoked Beers
10-35% Roggenbier (German Rye Beer), American Rye Beer
**NOTE: All grain bags come unmilled**