Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in trying it, but I would like to know:

  • How close are the flavours? What are the main differences?
  • Is it technically similar to rye in terms of how it should be brewed? Is the sparge easier?
  • How easy is it to get hold of malted triticale (I'm in the UK)? Is this a better bet than flaked, or are they similar in outcome?

1 Answer 1


Quick Version

I don't know about the flavour.

As long as you are using it with a base malt you can use up to ~50%, you don't need to get malted triticale or pre-cook it(see below). Also, I have no idea where you could find some in the UK; if you can find some flaked then try that.

PS: if you know where to find some please post a link here, because I am now rather interested in trying it too.

Extended Info

I currently know nothing about the falvours, but regarding the techniques I have found a reference. Brewing: New Techniques edited by C Bamforth Section 3.4.1 Unmalted Triticale:

"Most non-malt adjuncts do not contribute either enzyme activity or soluble nitrogen ... triticale goes beyond this specification ... Because of this and the low gelitinisation range of triticale starch(59-65C)... triticale could be used as a brewing adjunct at high ratios(<30-50%) ... furthermore, because of its low gelatinisation temperature, triticale can be added directly to the mash tun, without the need for a cereal cooker or second mashing vessel"


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