Crisp Rye Malt · per 100 g

Earthy spice, a fuller mouthfeel and a head that sticks around. A share of Crisp Rye Malt gives a pale ale or IPA its spicy, peppery rye edge.

5–8 EBC · 5–30 % of grist · Malted rye · Earthy & spicy · Rice hulls at higher rates · Sold per 100 g

What it does in your beer

Mixed with barley malt, rye improves head retention and mouthfeel. At lower rates it brings toffee and caramel notes; push it higher and an earthy, spicy after-palate takes over, with a reddish hue in the glass.

Brew it into rye IPAs, rye pale ales, red ales and Roggenbier, or into saisons, farmhouse ales, porters and stouts that want a spicy edge.

At a glance

How much for a 20 L batch

Crisp recommends up to 15 % of the grist — on a typical 5 kg grist for 20 L that's up to 750 g, i.e. 7–8 × 100 g. The wider recommended range runs to 30 % (1,500 g), but rye is higher in beta-glucans, which can cause issues at higher rates; Crisp recommends rice hulls.

500 g in 20 L adds ≈ 2.1 EBC of colour on its own and 1 kg ≈ 3.4 EBC (approx., Morey; mid 6.5 EBC). No gravity figure here: there is no published extract value for this malt.

Quantity counts 100 g units: 5 is 500 g, 10 is 1 kg.

How to use

• Mash it together with barley malt — rye is a share of the grist, not the whole of it.
• At higher shares, allow for the extra beta-glucans and add rice hulls to help the run-off.
• Order in 100 g steps: 500 g = 5, 750 g ≈ 7 or 8.
• No mill? Choose Crushed, and mash the rye within about 5 days of delivery.

Pairs well with

Brewing a rye IPA? Try it with BESTMALZ BEST Pale Ale as the base, Citra hops and SafAle US-05.

Storage & shelf life

• Keep it sealed and dry at around 5–15 °C, Crisp's recommended range, in an odour-free spot.
• Crisp's advice is to use malt within 2–3 months of delivery; stored well, it stays usable for up to two years from production.
• Crushed rye keeps for days, not months: brew it within about 5 days of delivery.

Food information

• Name: Rye malt
• Ingredients: malted rye
• Allergens: contains rye (cereal containing gluten)
• Net quantity: 100 g per unit ordered
• Country of origin: United Kingdom
• Storage: dry, cool (ideally 5–15 °C), sealed

Good to know

• Order in units of 100 g: 7 gives you 700 g.
• The Milling option offers Whole grain or Crushed; crushed rye is milled before dispatch and should be brewed within about 5 days.
• Ingredients are shipped by our partner warehouse in the Czech Republic, so they come separately from any equipment.
• Made from rye, a cereal containing gluten.

FAQ

How much rye can I use?
Crisp recommends up to 15 % of the grist; the wider recommended range is 5–30 %. On a 5 kg grist, 15 % is 750 g.

Will rye make my mash sticky?
It can. Rye is higher in beta-glucans, which can cause issues at higher rates; Crisp recommends rice hulls.

What does rye taste like in beer?
Toffee and caramel at low rates, earthy and spicy at higher ones — and it helps head retention and mouthfeel.

Is it crushed?
Choose Crushed in the Milling option and it is milled before dispatch; brew within about 5 days. Whole grain ships unmilled.