In larger amounts, rye malt gives the beer a specific rye, slightly honey aroma, reminiscent of rye bread or pumpernickel bread. It also affects the density of beer, as it contains beta-glucans, which increase the viscosity of the liquid. Therefore, if rye malt makes up more than 10 percent of the grist, you may run into filtration problems.

It shouldn’t make up more than 30 percent of the grist, otherwise filtration can be very difficult. In the case of using a larger amount of rye malt, it is beneficial to limit the amount of non-enzymatic malts, consider adding enzymes, take a beta-glucan break or support filtration with, for example, rice husk. Rye malt is perfect for beers where a slightly higher density or a sharper, rye flavour is required.

Aroma: pure, cereal.