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Rye in Malting and Brewing¹

Rye (Secale cereale L.) cultivars grown in 1969 and 1970 in two locations in Nebraska and five locations in North Dakota were malted under laboratory conditions and compared with malted barleys (Hordeum vulgare L.). In addition, the ryes were evaluated in experimental brewing. The rye malts were richer than barley malts in total extract, soluble proteins, and alpha-amylase. In samples from both states there were varietal effects on rye kernel weight, total extract, and alpha-amylase; environment affected grain-N, malt recovery, fine-coarse grind extract difference, wort color, and amylolytic activity. Increasing grain-N increased wort-N and amylolytic activity, and decreased extract. Rye malt darkened beer color, and increased its content of soluble-N compounds. Use of rye grits (in place of corn (Zea mays L.) grits) in brewing impeded processing of barley malt into beer.

Key Words: Rye • Malting quality • Brewing quality • Varietal effects • Environmental effects

² Chemist in Charge, Barley and Malt Laboratory, USDA, and Professor, Agronomy Department, University of Wisconsin, Madison.

³ Chemist and Supervisory Physical Science Technician, USDA.

⁴ Research Associate, Agronomy Department, University of Wisconsin, Madison.

Received for publication July 27, 1972.