Capay Rye

Characteristics

Imparts a bright amber hue and a spicy, subtle sweetness of grape nuts and almond sugar cookies.

Applications & Description

This rye malt is kilned to balance Maillard reaction and spice, creating a unique rye malt with the traditional cinnamon, pepper notes of rye malt, complemented by a sweet, whole grain backbone. It has a richer color than conventional rye malts, higher extract and copious enzymatic power. This rye malt is an ideal addition to the mash tun for a bourbon, rye whiskey, Roggenbier, rye IPA, or any farmhouse ale.

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Recent Releases

For specific batch information and detailed analysis, download the batch COA below.

Batch # Harvested Kilned
19-101 June 1, 2019 October 13, 2019

Typical Analysis

Moisture

4%

Friability

n/a

Extract (FGDB)

86-88%

Color (SRM)

9-11

Beta-Glucan (mg/L)

35-70

Protein

10-11%

S/T

75-78%

FAN (mg/L)

175-195

Diastatic Power (degrees L)

90-100

Alpha Amylase (D.U.)

55-60