I didn't see a ton of information about this malt before I brewed with it. I assumed that it would be more or less similar to regular crystal malt, with perhaps a bit more body or a slightly different flavor. I was wrong - cara rye is the boldest biscuity specialty grain I have ever used (even more than special roast).
I brewed a rye amber ale (77% domestic pale ale malt, 12.2% rye malt, 6% cara rye, 3% melanoidin malt, 1.8% chocolate rye), and it had the boldest biscuit flavor I have ever had in a beer. I mean, like a bold "fat tire" sort of whole grain cracker flavor.
Several months ago, I brewed a rye brown ale with a similar grain bill (twice the chocolate rye and with regular crystal malt instead of cara rye). Since that beer wasn't particularly biscuity, I am convinced the cara rye is the difference-maker here. Anyway, the beer is technically very good if you like that biscuit flavor. So, ymmv, but I thought there should be something searchable so that other people are appropriately informed about this grain.
Has anyone had any similar or different experiences?