Rye malt

What it does

Base malt. Fully modified, gently kilned malt with enough enzyme activity to convert itself and some adjunct. Forms the bulk of a grist.

Malted rye contributes a distinctive dry, peppery spice and a notably silky, viscous mouthfeel.

Specification

Rye has no husk and forms a very viscous mash. Above roughly 20% a stuck sparge becomes likely without rice hulls.

Used in

• Roggenbier

  A German rye beer, spicy and full-bodied, fermented with Weissbier yeast for banana and clove alongside rye’s pepper.

• Sahti

  A Finnish farmhouse ale filtered through juniper branches and fermented with baking yeast — banana, juniper and no hops.