|Clean and spicy with notes of pepper and clove. Pale Rye lends a traditional rye spiciness to roggen, RPA, and other rye recipes. Highly diastatic and well suited for adjunct whiskey recipes. Pale rye malt berries can be prepared like wheat berries for most culinary applications. It is well suited for sourdough breads, as the fermentation process uses the unique characteristics of rye to its advantage. It can be stone ground and used as diastatic malt powder.
Recommended Utilization: Brewing: <25% | Distilling: <51% | Cooking: (call/email) | Baking: <1%
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