Base malt
Rye malt
Dry, peppery and distinctly spicy, with a slick, oily body that no other grain gives.
Colour
3.5 L
7 EBC
Potential extract
36 ppg
points per pound per gallon
One kilo gives
+10.8
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
30%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
10 to 20% is plenty to be obvious. It is huskless and gummy, so rice hulls become compulsory well before 30%.
Belongs in
- Rye IPA
- Roggenbier
- American Amber Ale
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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