Noted for contributing a creamy, cracker texture to finished beers. Brew and Grow recommends using Rice Hulls in the mash for recipes with quantities over 10% of the malt bill, improving lautering operations and preventing stuck mashes. With utilization rates approaching 50% of the grist, Rye malt provides dryness, spiciness and almost pretzel character in darker hued beers.
Usage Rate: 1 – 50%
For Scottish style ales, add in 1/3 – 2/3 of a pound in a 5 – gallon batch for a hint of spicy rye note or up to 24% of the grist in Pale ales or Imperial Styles and ferment with highly attenuative yeast strains to fully exploit the grains qualities.
For a characterful Golden Rye ale, specify a malt bill with 44.7% Belgian Pils Malt, 40.4% Rye Malt, 6.4% German Vienna Malt, 4.3% German Carafoam and rice hulls. Acidify the mash to 5.4 – 5.5 at room temperature, 5.1 – 5.2 at Mash temp. with Acidualted Malt. Mash at 147 for 60 Minutes. Hop with Czech Saaz for 15 – 18 IBU range in 2 additions @ 60 and 15 minutes remaining and ferment with Wyeast 1214 Belgian Abbey yeast at 68F. O.G. should hit around 1.044.