Roasted rye malt

This rye malt has been thoroughly roasted. This roasting process gives the malt pleasant aromas of coffee, dark chocolate, caramel bread crust and dried fruit, in addition to the spiciness typical of rye malt.

Its degree of cooking will give your beer a brown color with coppery highlights, as well as roasted aromas. It is not recommended to use more than 5% of this type of malt.

One of the advantages it has over roasted barley malts is that it has no husk (like roasted wheat malt). This characteristic greatly limits the astringency that roasting can sometimes cause. In certain types of dark beer, such as oatmeal stout, where sweetness is particularly sought-after, roasted rye malt will be a perfect ally.

Preferred beer styles :

• Oatmeal stout
• Milk Stout
• Imperial Stout
• Belgian strong dark ale
• Schwartzbier

Recommended use :
up to 5% alcohol

Available in 25kg here