It's just plan rye. Must be very high in protein because I've not been getting very high extract from it. I used 23% (half flaked, half toasted raw) in a IPA yesterday. The mash smelled pretty toasted, but the hydrometer sample didn't have much of the toasted flavor. The rye is there, but as sweet as it is I may just have missed any toast. The Red ale I brewed last only used about 6% and it's grain bill is so complex I doubt I'll ever be able to pick it out. The FG sample was very tasty.