Rye Malt
Spicy peppery character — rye IPAs and Roggenbier.
Description
Malted rye. Adds peppery-spicy bite and a slick mouthfeel. Use 5–15% in rye IPAs, brown ales, and stouts; up to 50% historically in Roggenbier. Sticky mash — rice hulls strongly recommended.
Spec sheet
| Category | specialty |
|---|---|
| Lovibond | 4°L |
| SRM contribution | 4 |
| PPG | 36 |
| Diastatic power | 70°L |
| Max % | 25% |
| Flavor | spicy, peppery, earthy |