Rye malt is distinguished not only by its unique aroma, but also by its exceptionally beneficial nutritional properties. It contains simple sugars and dextrins. It also contains B vitamins and minerals such as sodium, iron, phosphorus and calcium.
Typically, rye malt accounts for a maximum of 50% of the grist (although for some beers this figure reaches as much as 60-65%). It has a significant impact on beer density because the β-glucans it contains increase the viscosity of the liquid. As a result, filtration problems may occur even with grist bills above 10%. In the past, it was used in brewing to produce rye beers such as rye ale and rye lager. Today, it is increasingly used in popular IPA-style beers.
Rye malt is used not only in the brewing industry. In baking, it serves as an enriching additive for bread and cakes. Adding rye malt (typically 2 to 6% in relation to the amount of flour) increases the volume of the dough and makes the crust shiny and crisp. Thanks to the rye malt content, baked goods retain their freshness and unique aroma even when stored for a longer period of time.
Malt should be stored in a cool place (where the temperature is below 20 degrees Celsius) and in a dry place (where relative humidity does not exceed 40%), away from strong odors. Under such conditions, malt can be stored for at least 12 months. The product should not come into contact with hot surfaces. Inhalation of malt dust should also be avoided.