RYE MALT has some similarities with wheat malt but has its own distinctive spicy flavour that translates well into beer. Rye malt imparts body without sweetness, making it ideal for many different styles such as Roggenbier, Pale Ales, IPAs, Saisons as well as the trendy low carb beers. If using more than 10% of the total grist, we recommend the use Oat hulls of Glucanase enzyme, due to the high level of beta glucans. Other uses include, Hazys, Low Carbs, Red Ales, Pale Ales or IPAs as well as Porters and Stouts.