Weyermann | Pale Rye Malt | per lb

Weyermann® Pale Rye Malt is a German malted rye that adds distinctive rye character, malty sweetness, bread, subtle honey notes, and a smooth, velvety mouthfeel to beer. It is an excellent specialty grain for Rye IPA, Roggenbier, Hazy IPA, Pale Ale, and multigrain beers, as well as an interesting malted grain for bread and baking.

At approximately 2.0–4.2° Lovibond, Pale Rye Malt is light enough for pale and bright beers while still contributing noticeable flavor. Expect a characteristic rye grain flavor with malty sweetness, fresh bread, gentle spice, and hints of honey.

Rye Malt is particularly useful when you want to add complexity without relying on caramel or heavily kilned specialty malts. In Rye IPA and Pale Ale, its distinctive grain and spicy character can provide an excellent counterpoint to hops. In Hazy IPA and NEIPA, rye can contribute additional flavor while helping create a soft, full mouthfeel.

For more traditional rye-forward beers, Pale Rye Malt can become a much larger part of the grain bill. Weyermann recommends using it at up to 60%, although higher percentages require an adapted and more intensive mash program.

Because rye does not have the same husk structure as malted barley, higher percentages can also create a thicker mash and more difficult lautering. Adding Rice Hulls can help maintain a more open grain bed and improve wort flow when brewing rye-heavy recipes.

Why Brew With Weyermann® Pale Rye Malt?

• Made from high-quality German rye
• Approximately 2.0–4.2°L
• Distinctive rye grain character
• Malty-sweet flavor
• Notes of bread and honey
• Adds gentle rye spice and complexity
• Creates a smooth, velvety mouthfeel
• Excellent for hop-forward beers
• Great for rye and multigrain recipes
• Recommended at up to 60% of the grain bill
• Rice Hulls can be helpful when using larger percentages
• Excellent for Rye IPA, Roggenbier, Pale Ale, Hazy Pale Ale, Hazy IPA, NEIPA, and multigrain beers

For brewers looking to introduce the unmistakable character of rye, Weyermann® Pale Rye Malt provides an excellent combination of rye spice, bread, honey-like malt sweetness, and silky mouthfeel. Use a modest amount to add another layer of grain complexity or increase the percentage when rye should become one of the defining flavors of the beer.

Beyond Brewing: Rye Malt for Bread & Baking

Weyermann® Pale Rye Malt can also be used in homemade bread and baking, where it adds a distinctive combination of malted rye, bread, gentle sweetness, and subtle honey-like flavor.

Finely milled or crushed Pale Rye Malt can be incorporated in small amounts alongside rye flour, bread flour, or other whole-grain flours. It is particularly well suited to rye bread, sourdough, multigrain loaves, rustic breads, rolls, crackers, and other recipes where a deeper malted-grain character is desired.

Because Pale Rye Malt has active enzymes, it should generally be treated as a specialty addition rather than a direct 1:1 substitute for ordinary rye flour. Start with a small amount and adjust according to the flavor and baking characteristics you want.

Whether you're brewing a Rye IPA or experimenting with malted rye in your next loaf of bread, Weyermann® Pale Rye Malt offers a versatile way to add authentic rye, bread, honey, and malt character.