Fermentable
Rye Malt — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- base
- Malt class
- wheat
- Color
- 3.7 °L (8.7 EBC)
- Extract, fine-grind dry basis
- 84.0 %
- Moisture
- 4.5 %
- Diastatic power
- 105 °Lintner
- Suggested max
- 35 % of grist
- Needs mashing
- Yes
Description
Base malted rye, and the extract figure explains why brewers keep coming back to it: 84 percent dry basis, higher than most barley, with enough diastatic power to carry itself. It is huskless, so it turns a mash gummy in quantity — a few percent for dryness and spice, up to a third for a proper Roggenbier, and rice hulls once it is past a fifth.
Source
brewingwithbriess.com (PDF)