In brewing, when mixed with barley malt, rye malt can improve head retention, improve mouthfeel and introduce flavor changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, rye malt will also impart a reddish hue to beers. Rye Malt is higher in beta-glucans which can cause issues with run-off at high inclusion rates – we recommend use of rice or oat hulls. Color °Lovibond: 6.0 - 10.0 Moisture % Max: 4.5 Extract FG Min: 86.5 Usage Rate: Up to 55%