WEYERMANN (R) RYE MALT 1.0 KG

Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition to smoked and wheat beers.

High glucan levels and lack of husk make this malt susceptible to slow run-off.

Multi-step mashing and rice hulls recommended to avoid stuck sparges.

Malt Type International Base Malt Lovibond 2.7-4.2

Extract % 83-85 Moisture % 4.0-6.0

Total Protein % 9.0-10.0

Soluble Protein % 0 S/T 45-50

Diastatic Power >200 WK

Alpha Amylase 0 Usage % 50