From weyermann. But it is described as distillery malt.
So my question is what’s the diff? Is distillery malt malted differently that the stuff we are used to useing? is it less well modified? Overall can I use it to make beer? If yes but… what’s the but… do I have to do a protein rest?
EDIT and, after reading the website a little more closely, anyone want to go in on 16 25 kilo sacks of organic malted rye?
Distillery malts tend to have really high diastatic power for converting lots of starch. The specs I have seen (for barley at least) had a higher FAN/nitrogen content too.
Check out the Weyermann website again - they are pretty good at giving malt specs.
Mort, If looking for organic rye have you looked at www.valleymalt.com they have it. Im not a rep but they respond quickly to questions. My club is going to tour it in June.
I have used that malt, it’s good stuff, hard to mill but good stuff. A member here sent me a sample. I am on the west coast and try to keep it local but they are a good company. I have been just using flaked malt instead, I can get that at the co-op for a couple bucks a pound and it works. Someday I’ll buy 20 lbs of malted from from valley malt and make a rye wine but until then…
oh yes, I buy almost all my ingredients from them. I even called, but they said they didn’t have any nor any suppliers. This was a while ago, I have not checked recently because I have been happy with the flaked rye. although the rye IPA I made with the Valley Malt rye was wonderful, I only had a couple lbs and supplemented with flaked.