Rye
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Rye malt is characterized by very high viscosity because of high pentosan content. Therefore, oxygen must be strictly avoided to prevent a stuck mash with conventional lautering methods (see Mashing and Low oxygen brewing).[1]
Rye malt can add unusual flavors like toffee or caramel, it contributes to a smooth and mellow palate, it causes a slight improvement in head retention, and it adds a red tinge to beer.[2]
Rye grains are hull-less.[3] Rye grains are relatively small and thin. Little rye grain is malted for brewing.
Rye has flat thin corns which often need to be milled on a different mill setting to barley malts. Like wheat it does not have a husk and has even greater pentosan levels so shares the same attributes during mashing. Rye has been said to give a smooth mouthfeel to beer, to give a reddish hue and confer a bready aroma.[4]
References[edit]
- ↑ Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.