Rye

Fermentable Profile based on 182 recipes

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.