Description
Rye malt gives beer a dry crispness and a red color, along with the familiar rye flavor. Rye generally performs well in a single temperature infusion mash if its usage is less than 20% of total grain bill. When rye exceeds 20% of the total, longer times become necessary: at least 45 minutes at 150 F (65 C).
3.5-4.0 L
3.5-4.0 L
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