The great advantage of rye flakes is that they provide deep, spicy aromas to beers, with a dense texture due to the presence of glucans.
Its dense and sticky texture, in turn, make lautering (grain filtering, sparging) somewhat more complicated, so an amount above 20% of the total macerated grain is not usually used.
It is recommended to start the maceration with a "glucan break", placing the mash at a temperature of between 35 and 27ºC for 30 minutes.
Average values per 100 g of product:
- Energy 1393 kJ / 330 kcal.
- Fat 1.5 g (saturates 0.5 g).
- Carbohydrates 64.0 g (sugars 2.0 g).
- Fibers 12.0 g.
- Protein 9.0 g.
- Salt 0.01g.
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