Fermentable
Rye Malt — Crisp
Crisp
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Crisp
- Origin
- United Kingdom
- Type
- base
- Malt class
- wheat
- Color
- 9.7 °L (24.5 EBC)
- Extract, fine-grind dry basis
- 81.0 %
- Moisture
- 6.0 %
- Diastatic power
- 30 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- Yes
Description
Malted rye, for the dry peppery snap that no barley malt gives and that a rye IPA or a Roggenbier is built around. Crisp cap it at 15 %, and the reason is the mash rather than the flavor: rye is huskless and gluey, and a lauter tun notices well before the palate objects. Crisp publish color and moisture but leave the extract line blank, so the extract and diastatic figures here are class-typical.