[Ghost_of_Dijkstra]

I'm very new to beer brewing and still trying to wrap my head around different malts, I attempted to brew a stout braggot and it seems I likely used way too much Crystal malt and to little to no roasted malts. In trying to reconfigure the recipe one change I'm thinking subbing the Crystal Rye I used for either Rye Malt or Flaked Rye but I'm having trouble figuring out how they will vary in tastes. If someone might help me to understand.

[reverseapachemaster]

might help to share the entire recipe

[denny]

Think of crystal rye as a crystal malt, which will give you sweetness with some earthiness and a bit of a bite. Probably should be used in limited amounts. Flaked rye will add body and a bit of rye flavor. I prefer rye malt to both of those. Spicy full flavor, lots of body.