Gladfield Rye Malt

Rye Malt adds a distinctive spicy, earthy character along with a fuller body and silky mouthfeel, making it a popular choice for brewers looking to add complexity to their beers. It contributes subtle notes of pepper, fresh bread, and grain while enhancing the overall depth and texture without overpowering other ingredients.

Commonly used in Rye IPAs, Roggenbiers, Pale Ales, Amber Ales, Porters, and Saison-style beers, Rye Malt also improves head retention and adds a smooth, rounded finish.

Rye Malt contains natural enzymes, allowing it to be mashed alongside base malts with no special preparation required. Due to its higher beta-glucan content, larger percentages may produce a thicker mash, so the addition of rice hulls is recommended when using high proportions.

Suitable for:

• Rye IPA
• Roggenbier
• Pale Ale
• Amber Ale
• Porter
• Saison
• Experimental and specialty ales

Key Features:

• Adds spicy, earthy rye character
• Contributes notes of pepper, fresh bread, and grain
• Enhances body and silky mouthfeel
• Improves head retention
• Fully modified and ready for mashing
• Typical usage: 5–30% of the grain bill (higher in traditional Roggenbier styles)