Brewing the Pastor's 777 on this fine sunday morning, but have one question:
The LHBS didn't cary flaked rye (suprise, suprise), so I got some Rye malt instead. What will be the cheif difference in an IPA with a grain bill containing 10-15% Rye Malt vs. Flaked Rye?
From what I've read, they both impart a crisp, dry flavor, and the potential of the malt is actually lower than the flaked. Should I use the full 2 lbs called for of malt in place of the flaked rye, or ratchet it back a little?