Rye Malt a.k.a. Roggenmalz
Peppery spice and dry, lingering finish.
What it tastes like
Rye malt is malted rye grain. It contributes a distinctive peppery spice, an earthy depth, and a slick, almost slippery mouthfeel. Used at 5-20% in rye IPAs and rye saisons for that signature 'rye spice'; used at higher rates in traditional German Roggenbier (rye beer).
Best in these styles
Tasting Tip
Founders Reds Rye PA and Bear Republic Hop Rod Rye both showcase rye's peppery character.For brewers — technical profile
Color (Lovibond)
3.0–4.5 °L
Color (EBC)
6–10
Max Use
30% of grain bill
Diastatic Power
Moderate
Where to source
Maltsters that produce or distribute this grain:
History
Rye brewing predates barley brewing in much of northern and eastern Europe, but it was largely displaced by barley over centuries. American craft brewers rediscovered rye in the 2000s.
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