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By passing still moist malted rye through the crystallisation process, we can accentuate the spicy flavours that are characteristic of the grain. Not only is the flavour enhanced, but the sugars present take on a red hue, a much sought after attribute in red ales.
Try it in a variety of styles including traditional Irish reds, German Roggenbier or in modern hop forward IPA and DIPAs.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 5.0% max | 5.0% max | 5.0% max |
| Extract | 270 L°/kg | 71.0% | 71.0% |
| Colour | 200-400 EBC | 220-440 EBC | 83.5-166.5 °L |
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.
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