Fermentable
Rye Malt — Viking Malt
Viking Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Viking Malt
- Origin
- Finland
- Type
- base
- Malt class
- wheat
- Color
- 3.1 °L (7.0 EBC)
- Extract, fine-grind dry basis
- 81.0 %
- Moisture
- 6.0 %
- Diastatic power
- 60 °Lintner
- Suggested max
- 7 % of grist
- Needs mashing
- Yes
Description
Malted rye kilned much as pilsner malt is, at 72–80 °C, giving bread and honey with the usual rye pepper behind it. Viking recommend staying under 7 % of the grist: rye is husk-free and slick, and past that the lauter stops running. No diastatic power is published, so that figure is class-typical for malted rye.