Originally Posted by Germelli1
Someone correct me if I am wrong, but with flaked rye add anything to a recipe if it isn't mashed?
Sure, starch haze.
Seriously, though, you'll get some flavor but you'll also get unwanted starches. Not the end of the world, but if you're steeping grains already, adding some malt is really not hard. OP might want to look into doing a partial mash.
Kegged: IIPA, Vanilla Porter, Herbitude 3, Berliner Weisse, West Coast Red (Red IPA?), 80/-, Trippel, IPA
Bottled: RIS II
Primary: Robust Porter, India Brown Ale