Crystal Rye a.k.a. Caramel Rye
Rye-grain crystal malt with peppery sweetness.
What it tastes like
Crystal Rye is rye grain treated like crystal barley malt — stewed and kilned to develop crystallized sugars, but with rye's characteristic spice riding underneath. The result is a peppery, earthy, dark-bread sweetness that's been a staple of American rye IPAs and rye beers for the past decade.
Best in these styles
For brewers — technical profile
Color (Lovibond)
60–90 °L
Color (EBC)
120–180
Max Use
10% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
History
Fawcett's Crystal Rye is the most-used version in American craft brewing.