Rye Malt

rye malt.

    Malt derived from rye. It lends a distinct spicy flavor and full mouthfeel to beers even when used in small quantities.  In general, 15% of the total grist in rye will yield a noticeable effect in flavor and mouthfeel.  Usually going above 35% of the total grist is not recommended, but there are special cases where more can be used to good effect, i.e. roggenbier.