Roasted Rye Malt
Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store.
It can be used in conjunction with wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles.
Experimentation is strongly advised.
Try taking it whole & crushing it yourself for maximum efficiency of extract & contribution.
Colour 800 EBC; Maximum Percentage 3%