Best Beer With Rye Malt: Where To Buy?

Rye malt is a unique ingredient used in brewing to give beer a spicy rye flavor. It is commonly used in German Roggenbiers and American Rye Beer, but can also be used in IPAs and Pale Ales. While rye malt is a distinctive flavor, it is not overpowering and can enhance the overall complexity of the beer.

Rye malt can be purchased from online retailers such as Amazon, MoreBeer, and Northern Brewer, as well as from specialty stores such as Liberty Malt Supply in Seattle. It is also available from maltsters such as Briess Malting Company, Great Western Malting, and Canada Malting. When purchasing rye malt, it is important to consider the form of rye that is desired (malt, roasted malt, rolled, flaked, or whole grain) as this will affect the flavor intensity and the brewing process.

Online retailers that sell rye malt

There are several online retailers that sell rye malt. Here is a list of some of them:

Northern Brewer

Northern Brewer offers rye malt from Briess with a unique spicy rye flavor. They provide free shipping and have a customer satisfaction guarantee.

MoreBeer

MoreBeer offers a 20% discount on Briess Rye Malting with free and fast shipping for orders over $59 in the lower 48 states. The malt has a unique fruity and spicy flavor, perfect for German-style Roggen beers.

Amazon

Amazon offers a wide range of rye malt products, including:

• Briess Rye Malt in different quantities (5 lb, 10 lb, 1 lb)
• Weyermann Chocolate Rye Malt (1 lb)
• North Georgia Still Company's Gambrinus Rye Malt (1 lb, 5 lb)
• Grain Millers Flaked Rye (10 lb)
• Great River Organic Milling Rye Grain (25 lb)
• Weyermann Chocolate Rye Malt (5 lb)
• Briess Caramel Rye Malt (1 lb)
• Malted Rye for brewing and distilling (10 lb)
• Weyermann Chocolate Rye Malt (1 lb)

Amazon provides free and fast delivery for orders over $35 with Prime membership.

These online retailers offer a variety of rye malt options for brewing enthusiasts, with some providing additional discounts and free shipping.

The process of malting rye

Step 1: Steeping

First, the rye grains are cleaned and soaked in water for a few days. This process is known as steeping, and it helps to hydrate the grains and initiate the germination process. The grains absorb water and begin to sprout, activating the enzymes necessary for the next step.

Step 2: Germination

After steeping, the rye grains are drained and spread out in a thin layer. They are kept moist and allowed to germinate for several days. During germination, the rye grains use the starch stored inside them to grow, converting it into simpler sugars and releasing enzymes. This process is crucial for developing the distinct flavour of rye and preparing the grain for the next steps.

Step 3: Kilning

Once the rye grains have germinated sufficiently, they are dried in a kiln or oven to stop the germination process. This step is critical for preserving the sugars and enzymes produced during germination. The temperature and duration of kilning can vary depending on the desired flavour profile and intended use of the malted rye.

Step 4: Cleaning and Storage

After kilning, the malted rye grains are cleaned to remove any debris or unwanted matter. This step ensures that the final product is pure and ready for use. The malted rye is then stored in optimal conditions to maintain its quality until it is needed for brewing or baking.

Step 5: Milling

Before using the malted rye, it is milled or crushed to break down the grains and expose the sugars and enzymes. This step facilitates the extraction of the sugars during the mashing process. The degree of milling can vary depending on the specific requirements of the brewing or baking process.

Step 6: Mashing

Mashing involves mixing the milled malted rye with warm water to create a "mash." This process activates the enzymes, which convert the remaining starches into fermentable sugars. The temperature and duration of mashing can be adjusted to achieve the desired sugar content and flavour profile.

Step 7: Sparging

After mashing, the mixture is strained to separate the liquid wort from the grain husks. This liquid contains the sugars extracted from the malted rye and is now ready for fermentation. Sparging ensures that as much sugar as possible is extracted from the grains.

Tips for Successful Malting:

• Maintain proper humidity and frequently aerate the grains during germination to prevent infection and ensure synchronised growth.
• Use degradable fungicides like peroxide to reduce the risk of bacterial infections.
• Malt your rye in small batches and use it promptly to minimise the risk of infection.
• Inspect the grains regularly during the malting process to identify any signs of infection, such as fluffy growth or discolouration.

Roggenbier, a German beer made with rye malt

Roggenbier is a German beer made with rye malt. The name comes from the German words for rye ("roggen") and beer ("bier"). Roggenbier is a speciality beer that originated in Regensburg, Bavaria, in southern Germany. It is akin to a dunkelweizen, but made with rye rather than wheat. It has a greater body and lighter hops than a dunkelweizen.

Roggenbier has a distinctive flavour, with a strong spicy rye taste, often reminiscent of rye or pumpernickel bread. It is typically dark reddish or coppery-brown in colour, with a large, creamy, off-white head. The beer is cloudy and hazy in appearance, and often unfiltered and bottle-conditioned. It is usually between 4.5% and 6% ABV, with an IBU of 10-20.

Roggenbier is made with malted rye, which typically constitutes 50% or more of the grain bill. The remainder of the grist can include pale malt, Munich malt, wheat malt, crystal malt, and small amounts of dark malts for colour adjustment. The beer is fermented with weizen yeast, which provides distinctive banana and clove notes.

Roggenbier is not widely available, but some examples can be found from craft breweries such as:

• Rogue Ales
• Goose Island Beer Co.
• Live Oak Brewing Company
• Störtebeker Braumanufaktur
• Reuben's Brews
• Cameron's Brewing Co.
• Mill Street Brew Pub
• Stiftsbrauerei Schlägl
• Fürstliche Brauerei
• Brauerei Schrems
• Real Ale Brewing Company
• Beaver Brewing Company
• Spiteful Brewing
• Sweetwater Tavern
• Vintage Brewing Company
• Iron Hill Brewery & Restaurant
• 1940's Brewing Company
• The Bier Brewery
• Night Shift Brewing
• DESTIHL Brewery
• All Saints Brewing Company
• Big Rock Brewery
• Back Pew Brewing Company
• Urban Chestnut Brewing Company
• Mason's Brewing Company
• Hi-Wire Brewing
• Sapwood Cellars
• Flossmoor Station Restaurant & Brewery
• Schoppe Bräu
• Velka Morava
• Bravoras
• Tributary Brewing Co.
• Ghost Town Brewing

The flavour and characteristics of rye malt

Rye malt is a type of grain that has been cultivated for over 13,000 years and is closely related to wheat and barley, which are two of the most common grains used in brewing. While rye is not as widely used as these grains, it has a distinct flavour and aroma that can add complexity and depth to beer.

Rye malt can contribute to a beer's mouthfeel, head retention, and overall body. It has a unique flavour profile and can add a spicy rye flavour to roggenbiers, rye IPAs, and more. It also has a fruity flavour and can taste like grainy cereals, toffee, nuts, raisins, red berries, and dark bread crust.

Rye malt is often used in red ales due to its darker colour. It is typically used in moderation, with 10-20% recommended for those new to brewing with rye, and 60% being the upper limit for a heavy rye flavour. One of the most common types of beer that feature rye is the Rye IPA, which uses a combination of rye and barley malt to create a hoppy, spicy, and slightly sweet flavour profile.

Rye malt can be sticky and hard to mill, which can cause problems during the brewing process. It also tends to absorb more water than other grains, which can make it harder to get a consistent mash. However, with the right techniques and equipment, brewers can overcome these challenges to create delicious rye beers.

Recipes for rye beer

Rye beer is made using rye malt, which lends a unique spicy rye flavour to the brew. Rye beers can be made using a variety of recipes, from the classic roggenbiers, rye pale ales, and rye IPAs to less obvious but delicious options. Here are some recipes to get you started:

Rongoteus

This recipe is named after the Karelian god of rye and is inspired by dark Belgian ales. It has a robust and complex flavour profile that includes toffee, nuts, raisins, and rye bread crust. The ingredients include:

• 3.6 kg Pilsner malt (55%)
• 1.6 kg Vienna malt (25%)
• 0.9 kg Pale rye malt (14%)
• 0.3 kg Caramel rye malt (4.5%)
• 0.1 kg Chocolate rye malt (1.5%)
• Bittering hops for 23 IBU
• 15 g flavour hops (delicate herbal-fruity-spicy varieties)
• Kveik, Belgian ale yeast, or British ale yeast

Rye Porter

This recipe aims for a soft roast with great drinkability and a velvety mouthfeel. It includes a variety of malts, such as pale ale malt, pale rye malt, toasted rye malt, chocolate rye malt, and dehusked black malt. The ingredients include:

• 4.6 kg Pale ale malt (74%)
• 0.75 kg Pale rye malt (12%)
• 0.5 kg Toasted rye malt (8%)
• 0.25 kg Chocolate rye malt (4%)
• 0.125 kg Dehusked black malt (2%)
• Bitterness hops for 30 IBU
• Kveik or ale yeast (neutral or moderately fruity)

Ryenator

Ryenator is a malty rye doppelbock that can be brewed as a true lager or a pseudo lager. It has a strong malt character with notes of dark bread crust. The ingredients include:

• 5.2 kg Pilsner malt (70%)
• 1.12 kg Pale rye malt (15%)
• 0.72 kg Melanoidin malt (10%)
• 0.3 kg Caramel rye malt (4%)
• 0.05 kg Black malt (0.7%)
• Bittering hops for 27 IBUs
• Lager yeast, clean kveik, or clean ale yeast

Rye Wine

This is a high-gravity ale that benefits from ageing and wood ageing. It has a strong flavour profile that includes toffee, nuts, raisins, and rye bread crust. The ingredients include:

• 8.5 kg Pale ale malt (85%)
• 1.1 kg Pale rye malt (11%)
• 0.3 kg Caramel rye malt (3%)
• 0.1 kg Chocolate rye malt (1%)
• Bittering hops for 45 IBU
• Kveik or ale yeast (neutral or moderately fruity)

Rye Sahti

This recipe is a traditional Finnish sahti with a strong taste of dark rye malt. It can be made with or without juniper branches. The ingredients include:

• 5.7 kg Pilsner malt (57%)
• 1.8 kg Light Munich malt (18%)
• 1.8 kg Pale rye malt (18%)
• 0.7 kg Toasted rye malt (7%)
• 5 litres juniper branches (optional)
• Kveik or baker's yeast

Rye Amber Ale

This recipe is tailored for a 10-gallon, 120-volt brewing system. It produces a deliciously bitter, grain-forward beer with a deep copper colour. The ingredients include:

• 1 lb 8 oz Brewer's Rye Flakes
• 8 oz Crystal 120 Malt
• 4.3 oz Caramunich Malt
• 1 1/3 oz Columbus (Tomahawk)
• English Style Ale Yeast (Danstar)

All-Rye Beer

This recipe uses the brew-in-a-bag (BIAB) method to make an all-grain, all-rye malt beer. It produces a spicy warmth and a bready flavour. The ingredients include:

• 5 lb. (2.25 kg) rye malt
• 0.25 oz. (7 g) Northern Brewer pellet hops, 9% a.a. (60 min.)
• 0.25 oz. (7 g) Hallertauer pellet hops, 3% a.a. (15 min.)
• Wyeast 1007 German Ale or WLP036 Düsseldorf Alt Ale Yeast

Feel free to experiment with different ingredients and techniques to create your own unique rye beer recipes!

Frequently asked questions