Rye Malt


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No thanks
Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)




Canada Malting Rye can be used to improve head retention, improve mouthfeel and introduce flavor changes of a bready, toffee/caramel note at lower inclusion rates and a spicyness at higher inclusion rates. Most notably, rye malt will also impart a reddish hue to beers.

It is important to note that rye is higher in protein and beta-glucans than barley, so rice hulls are recommend to avoid stuck mashes, this becomes especially important when using >10% in the mash.

Color  Unit Color  Value Usage
°L 1.8 - 3.2 up to 20%
SRM 1.7 - 3.6
EBC 3.3 - 7