Gladfield Seasonal Rye Malts
As we approach winter, the freshest seasonal malts come on sale from our malthouse, ready for brewers to create trophy winning beer. So, let’s have a look into what we recommend trying out for this colder season.
Rye is a type of grain that has been used for centuries in baking, cooking, brewing and to produce unique whiskey. It’s a close relative to wheat and barley, two of the most common grains used in brewing. In addition to its unique flavour profile, rye also has many nutritional benefits. It’s a good source of soluble fibre, protein, and minerals such as magnesium, as well as containing less gluten than wheat.
Some of the reasons that rye is not used as commonly in brewing, is that it can be difficult to work with. Rye can be sticky and harder to mill than other malts, so we recommend milling it together with your barley malt.
RYE MALT has some similarities with wheat malt but has its own distinctive spicy flavour that translates well into beer. Rye malt imparts body without sweetness, making it ideal for many different styles such as Roggenbier, Pale Ales, IPAs, Saisons as well as the trendy low carb beers. If using more than 10% of the total grist, we recommend the use Oat hulls of Glucanase enzyme, due to the high level of beta glucans. Other uses include, Hazys, Low Carbs, Red Ales, Pale Ales or IPAs as well as Porters and Stouts.
| EBC Test Method | Typical Analysis |
|---|---|
| Moisture (max) % | 6 |
| Extract - Fine Dry min% | 81 |
| Saccharification time | 10 |
| Wort Colour | 4 - 10 |
| Total Nitrogen (%) | 1.6 - 1.9 |
| Kolbach Index | 40 - 60 |
| pH | 5.7 - 6.2 |
CRYSTAL RYE MALT, a complex crystal malt with a slightly spicy caramel finish and a nutty aroma. Around 1-5% adds complexity to Lagers and Pilsners, for top fermenter beers between 6-10%. This malt is well suited for beers such as dark Ales, Scottish Ales, Bock and Doppelbocks, Dunkels, Stouts and Porters.
| EBC Test Method | Specification |
|---|---|
| Moisture (max) % | 4.5 |
| Extract - Fine Dry min% | 79 |
| Wort Colour | 60-110 |
| pH | 5.17 |
| Typical Colour | 70 |
BLACK FOREST RYE MALT
is our Shepherds delight version on rye which imparts complex character without much sweetness. It will give flavours like fruit cake, red currant, and a touch of all spice, making it ideal for well-conditioned beers as Bière de Garde, Farmhouse Ale, Saisons as well as dark beers. Recommended rate up to 7%.
| EBC Test Method | Specification |
|---|---|
| Moisture (max) % | <4.5% |
| Extract - Fine Dry (min) % | 71 |
| pH | 4.59 |
| Wort Colour | 88 |
CHOCOLATE RYE MALT
adds roasted complexity, espresso creaminess without bitterness or astringency. Add extra character to Dunkel, English mild, Porters, Stouts and black IPAs. Improving foam to be creamy and dense, almost nitro looking.
| EBC Test Method | Specification |
|---|---|
| Moisture (max) % | 3 |
| Extract - Fine Dry min% | 74 |
| Wort Colour | 350-800 |
| pH | 4.84 |
| Typical Colour | 500 |
We must not forget the high quality of rye, and other grains, are results of
great efforts from our NZ farmers, all year around.
At Gladfield we are proud to be the link between the two wonderful industries and
without your support we wouldn’t be here, so thank you!
