Crisp Rye Malt
Reddish hue, improved head retention and mouthfeel, with flavors ranging from toffee/caramel to spicy depending on inclusion rate.
In brewing, when mixed with barley malt, rye malt can improve head retention, improve mouthfeel and introduce flavor changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, rye malt will also impart a reddish hue to beers.
Rye Malt is higher in beta-glucans which can cause issues with run-off at high inclusion rates – we recommend use of rice or oat hulls.