Rye Malt is used for German style Roggen beers and many other styles. Has a unique fruity, slightly spicy flavor  and makes an interesting addition to smoked and wheat beers.  As is true of malted wheat, malted rye is higher in protein and beta-glucans and is without an outer hull, which can lead to a very sticky mash prone to settling. Multi-step mashing and rice hulls recommended to avoid stuck sparges.