[Iliff Ave]

I brewed a 'summer rye' beer recently with 10% rye malt. What kind of differences should I expect if I was to use flaked rye instead? I am not sure how well my mill crushed the rye malt so I thought flaked rye may be a better option next time.

[denny]

I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

[Iliff Ave]

I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

I had all the grain together in one bag and just milled it at once. I honestly didn't inspect the rye after it was milled. My efficiency was lower than usual and I thought that maybe it was a milling issue with the rye.

I think the flaked rye may be the way to go for this one but I need to develop the recipe regardless. It's a mongrel of a beer but tasting pretty good right now. I will probably just try flaked next time and see what I get. Thanks!

[denny]

I find flaked rye to have a mellower, less prominent flavor.  Have you tried running the rye malt though the mill twice?

I had all the grain together in one bag and just milled it at once. I honestly didn't inspect the rye after it was milled. My efficiency was lower than usual and I thought that maybe it was a milling issue with the rye.

I think the flaked rye may be the way to go for this one but I need to develop the recipe regardless. It's a mongrel of a beer but tasting pretty good right now. I will probably just try flaked next time and see what I get. Thanks!

You'll never know til you try it!

[ynotbrusum]

I know that Denny wil cringe at this, but I made a rye ale from the Craft Beers for Homebrewers book (great book by the way!) using both flaked and rye malt per the recipe...I used a full bag of rice hulls and was glad I did.  The mash didn't' stick, so much as the fine gummy flaked rye held back some wort on top of the grain bed when it drained - I got a couple cups more of wort by slicing the top of the grain bed with a few slits and sucking hard to restart the siphon.  Worked like a champ, but anticipate this as you run that second/batch sparge through.  It fermented like crazy with ice bottles rotated in to cool.  The beer literally finished in about five days at 62-64, but I'm going to wait it out before racking.  Probably one of the best smelling ales I have ever brewed and I can't wait to taste it!

[HoosierBrew]

Makes me want to brew with some rye - been a while. Love that spiciness. I see a rye IPA coming up !

[pete b]

I just made two rye beers, a rhubarb rye I
Saison and Denny's rye ipa. I followed Denny's recipe exactly and its awesome. I followed Denny's advice I saw somewhere about using at least 15% rye malt when formulating mye saison recipe and it seemed spot on when I sampled the hydrometer while bottling a week ago. I crushed the rye malt desperately, running through twice. I think I may have even tweaked the settings on the mill.
Edit: I crushed the rye malt separately, not desperately. Sorry for being so dramatic.

[majorvices]

The malted rye is definitely more prominent rye flavor to it. I can use almost 10% flaked rye and barely taste the rye.

[morticaixavier]

The malted rye is definitely more prominent rye flavor to it. I can use almost 10% flaked rye and barely taste the rye.

and the malted rye doesn't make your beer taste plasticy at high percentages like the flaked does.

[kmccaf]

Anybody else find the Weyermann Rye Malt to be really mellow? I used it at high percentages (around 25%), and just didn't get the rye flavor I wanted. I like rye malt more overall, but also like to mix some flaked rye in as well.

[denny]

Anybody else find the Weyermann Rye Malt to be really mellow? I used it at high percentages (around 25%), and just didn't get the rye flavor I wanted. I like rye malt more overall, but also like to mix some flaked rye in as well.

Yep.  That's why I prefer Briess rye malt.  That's about the only Briess malt I do care for.