From everything i've read I think I will try steeping it. Maybe i'll throw some flaked rye in at the end of the boil as well give it a little more punch. I think for the recipe, I am still looking around, and I downloaded a beer recipe formulator so I will fool around with that. Should a half hour steep/mash time do it for the rye?
If you "steep" for an hour at 155, you'll be fine. If you're not prepared to do that, than don't use rye. And I hope you don't really mean you're going to put flaked rye in the boil! It needs to be mashed also, but it doesn't contain the enzymes to convert itself. You'll need to mash it with a malt that has diastatic power. And FWIW, flaked rye won't give you much "punch". It's much more subtle than malted rye.
Oh ok..... For some reason I thought flaked rye was added at the end. Probably from a "misrepresented" recipe I found somewhere on google. I can "steep" for an hour no problem. Thanks!