Malted Rye

Gambrinus Malted Rye brings spicy, earthy rye character with a clean peppery snap. Imparts golden color that can approach light amber, and considerable haziness. It adds impressionable body and smoothness as quantities increase.

Most brewers keep limit rye to 5–20% of the grist to get "a touch of rye." If only doing a saccharification rest, rice hulls are used to help lautering the sticky mash. But rye has a whole other level of wild traits reserved only for those willing to do the deed! Traditional roggenbier has off-the-charts, perception-altering silky, velvety mouthfeel unlike any other beer. This requires a certain mash schedule to respect the grain's properties:

Whole Different Beast Roggenbier: 60% rye, 40% pilsen malt

• Beta-glucan rest: 104–113 °F for 15–20 min (breaks down the gummy stuff that makes rye sticky)
• Protein rest: 122–131 °F for 15–20 min (helps with clarity and head retention)
• Saccharification rest: 148–152 °F for 45–60 min (main sugar conversion)

Why we love it:

• "Use it like barley for a touch of rye, or use it like rye for a whole different beast!"
• Spicy, peppery rye character with earthy grain notes
• Increases smoothness and body with any usage rate

Malt details:

Gambrinus Malted Rye Spec Sheet