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Searching for both terms “rye” and “malt”.
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Crystal Rye Malt
from £1.70More information
A very recent addition to the range of malts available to the homebrewer.
Strongly flavoured and distinctive.
Use sparingly in dark beers or be a bit more generous in German Roggenbier.
Try taking it whole & crushing it yourself for maximum efficiency of extract & contribution.
Germany
Colour 100-120 EBC; Maximum percentage 10% (more if strong rye flavour is required) -
Roasted Rye Malt
from £1.70More information
Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store.
It can be used in conjunction with wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles. Experimentation is strongly advised.
Try taking it whole & crushing it yourself for maximum efficiency of extract & contribution.
Colour 800 EBC; Maximum Percentage 3% -
Rye (Pale) Malt
from £1.70More information
Use alongside crystal and roasted rye malts to brew the classic German top-fermented rye beer "Roggenbier" or in smaller quantities to add interesting flavours to other ales.
The flavour is somewhat reminiscent of wheat beers.
Light bodied & dry, rye beers have a decent head and a disctinctive grainy, slightly spicy flavour.
Better known for its admired use in baked goods in Northern & Central Europe, rye also has a history of use in the production of whisky & gin.
Try taking it whole & crushing it yourself for maximum efficiency of extract & contribution.
United Kingdom
Colour 4 - 6 EBC; Maximum percentage 50%
