Mountain Malt Rye Malt
In stock now at our Ashland, Virginia warehouse. Sold by the 50 lb bag.
Mountain Malt Rye is malted rye grown and malted on the family farm in Idaho Falls. Rye does one thing no barley malt can do: it brings a dry, peppery spice and a slick, almost oily body that people describe as chewy. A rye beer tastes drier than its gravity says it should.
This is the newest addition to their lineup. Mountain Malt built their reputation on 2-row barley, and the rye came out of the same farm-to-glass setup: their grain, their malt house, no broker in between.
Using rye malt
Mountain Malt publishes lab analytics for their barley malts but not yet for the rye. The percentages below are standard practice for malted rye, not vendor specifications. Ask us and we will request a certificate of analysis for your lot.
- 5 to 10% of the grist gives a noticeable dry spice without changing the beer's character much.
- 10 to 20% is the usual range for a rye IPA or a rye pale ale, where the pepper plays off the hops.
- 30% and up gets you into roggenbier territory. Traditional versions run 50% or more, but be ready for the mash.
- Rye has no husk and its beta glucans make the mash sticky. Add rice hulls above roughly 10 to 15% of the grist, and expect a slower runoff regardless.
- Give it a beta glucan rest around 104 to 113F if you are running a big rye percentage. It makes a real difference in the lauter.
- Malted rye carries some enzymes of its own, but not enough to lean on. Build the grist around a base malt with headroom. Mountain Malt's own 2-row is DP 120 and pairs well.
Styles: Rye IPA, rye pale ale, roggenbier, saison, dunkel, Scotch ale, and rye whiskey and bourbon mashes
Specifications
| Grain | Malted rye |
|---|---|
| Grain origin | Idaho Falls, grown on the family farm |
| Typical usage rate | 5 to 20% of grist, higher for roggenbier |
| Rice hulls | Recommended above roughly 10 to 15% of grist |
| Bag size | 50 lb |
Color, diastatic power and extract are left off this table because Mountain Malt has not published them for the rye. We would rather leave a row blank than print a number you might build a recipe around.
Store below 90F somewhere dry and pest free. Mountain Malt recommends using it within six months of purchase.
About Mountain Malt
Mountain Malt is a family farm and malt house in Idaho Falls. Jake, the founder, wanted to do more with the barley his family had grown in Eastern Idaho for generations. He asked the Modelo malting facility for a job and offered to work free to learn the trade. The manager was skeptical, so Jake built his own equipment on the farm instead and worked up to 1,000 lb batches. Ten years later he invited that same manager out to see it. The two of them designed a full malt house together, and it took three more years to get the first batch out of it. Rye and barley both come off the family farm.