Wetting the rye and carefully roasting produces a remarkably delicious and complex crystal malt with a slightly spicy caramel finish and a nutty aroma. Superb in a range of beers including Pales and IPAs. Brings a new level of complexity to Golden Ryes and is fantastic in a rye lager where a little spiciness changes things up rather nicely.
Use: Adds a nutty bittersweet caramel flavour and body.
Rate: Up to 25% but as with all ryes consider adding a few rice hulls as the ratio increases to assist lautering efficiency.