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Briess - Rye Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Specialty IPA: Rye IPA4620%7% - 93%
American IPA2911%3% - 29%
No Profile Selected2816%2% - 44%
Specialty IPA: Black IPA188%5% - 17%
Saison1811%1% - 20%
American Pale Ale1719%2% - 44%
Saison913%4% - 25%
Imperial Stout94%3% - 5%
Roggenbier741%24% - 50%
Specialty IPA: New England IPA711%3% - 22%
American Wheat Beer617%9% - 30%
Blonde Ale513%7% - 27%
Specialty Smoked Beer537%8% - 67%
Experimental Beer521%3% - 42%
American IPA417%13% - 21%
American Stout412%3% - 25%
Specialty IPA: Red IPA414%4% - 30%
American Amber Ale415%9% - 19%
Weizen/Weissbier419%5% - 55%
Irish Red Ale416%5% - 22%
Dunkelweizen415%8% - 18%
Sweet Stout45%2% - 7%
Baltic Porter313%11% - 15%
American Light Lager335%5% - 75%
Irish Red Ale323%20% - 30%
American Amber Ale323%13% - 34%
Witbier313%8% - 20%
English Barleywine315%6% - 29%
Bière de Garde313%10% - 15%
Mixed-Fermentation Sour Beer311%4% - 20%
Double IPA34%2% - 6%
Roggenbier (German Rye Beer)228%8% - 48%
Märzen215%12% - 17%
Dunkles Weissbier25%3% - 7%
Weizenbock213%6% - 20%
Sahti217%7% - 27%
Russian Imperial Stout22%2% - 2%
Imperial IPA28%4% - 12%
American Stout25%3% - 7%
Wood-Aged Beer218%14% - 21%
Specialty IPA: Belgian IPA215%11% - 18%
Robust Porter211%5% - 18%
Extra Special/Strong Bitter (ESB)212%9% - 14%
Foreign Extra Stout29%8% - 10%
Spice, Herb, or Vegetable Beer215%8% - 21%