Rye Malt - Crisp Malting Group
Crisp Rye Malt is a unique ingredient that enhances the complexity of craft beer with its earthy and slightly spicy profile. It brings a signature reddish tint to beers and boosts mouthfeel and head retention. Popular in rye-forward styles, such as rye IPAs and Roggenbier, this malt works well when blended with barley malts, up to a recommended inclusion of 15%, for a balanced flavour and efficient mash handling.
- Wort Colour: 13-35 EBC
- Usage: Up to 15% in grist
- Beer Styles: Rye IPAs, Roggenbier, red ales, specialty and experimental ales
Description
What is Rye Malt?
Rye Malt from Crisp is made by malting rye grains to develop a malt with distinctive flavour, rich mouthfeel, and an invitingly warm hue. Its spicy and earthy notes make it a natural fit for robust ales, including rye IPAs, Roggenbier, and red ales, where it provides depth and complexity.
How to Use Rye Malt
Rye Malt should typically be combined with barley malt, as its huskless nature can make mashing slightly challenging. Using it at a rate of 10-15% of the grain bill helps retain the desired spiciness without hindering lautering. Its flavours develop well in combination with lightly kilned base malts.
Flavour Profile
Crisp Rye Malt imparts earthy, spicy flavours with a hint of nuttiness, which can add a layered depth to beers. At higher concentrations, it offers a pronounced spiciness and a fuller mouthfeel, making it a favourite for adding character to ales and IPAs.
Enzymatic Activity
Although Rye Malt has lower enzymatic power compared to barley, it still contributes to starch conversion. When used alongside well-modified barley malts, it enhances the body and mouthfeel without compromising the beer's clarity.
Mashing
Rye malt requires careful mashing due to its higher beta-glucan content, which can increase viscosity and affect lautering. Mashing at a slightly lower temperature range with frequent stirring improves extraction and filtration.
Combining with Other Malts
For a balanced flavour, Rye Malt pairs well with Pale Ale or Vienna malts to allow its spice to shine without overshadowing the main malt profile. It also pairs effectively with caramel or crystal malts, which balance its earthy tones with sweetness.
Benefits of Rye Malt
Rye Malt enhances head retention, adds to the body, and brings a unique reddish hue. Its natural oils contribute to a silky texture in the final beer, adding a smooth finish. Its higher beta-glucan levels also add viscosity, giving the beer a fuller mouthfeel.
History
Rye has a long history in European brewing, especially in German styles like Roggenbier, which traditionally incorporates high percentages of rye malt. Crisp’s modern Rye Malt allows brewers to bring an old-world twist to new-age beers by adding a rustic, spiced quality.
Key Features:
- Moisture Content: Max 6.0%
- Extract (Dry Basis): Approx. 82.5%
- Wort Colour: 13-35 EBC
- Roasting Temperature: Low-to-medium kilning
- Usage: Up to 15% in grist
- Flavour Profile: Earthy, slightly spicy, nutty
- Applications: Enhances flavour in rye beers, IPAs, ales, and experimental brews
- Beer Styles: Rye IPAs, Roggenbier, red ales, specialty and experimental ales
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