Malt
Flaked rye
Pre-gelatinised rye used to add spice and a silky body without a full rye mash.
Rye contributes a distinctive peppery spice and a slick mouthfeel that neither barley nor wheat produces. Flaking it avoids the milling and lautering problems whole rye causes.
It has no husk and is high in beta-glucans, which is why the proportion is limited in practice and why rye beers are rare.
What it does
Flaked grain. Grain steamed and rolled so its starch is pre-gelatinised and available to mash enzymes without a cereal cook.
Steamed and rolled so the starch is already gelatinised and needs no separate cereal mash.
Specification
| Colour | 2–4 EBC |
|---|---|
| Grain | rye |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | moderate |
| Flavour | spicy, peppery |