Rye

Fermentable Profile

malted rye, enzymatic activity, produced from rye by malting. (steeping, germination, drying) Rye Malt Light malt, with light malty odour and malty taste Chemical Analysis: Water content ............................. max. 6 % Extract fine grist (dry basis) ....... min 81,0 % Wort colour EBC ....................... 3 - 8 Protein (dry basis) ..................... 9,5 - 11 Glassy kernels ......................... max. 3 % Skinned barley .......................... % Smell, taste .............................. aromatic.