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|