Originally Posted by cliffordsimmons
Honestly I was not sure. So if I just wanted to do a partial mash to add the rye flavor etc would I be better using Rye malt?
Yes, or if you use the flaked you would need a base malt like pale to mash with it. On the few rye beers I've done I've tried both a combo of flaked/malted and all malted. Not sure I can tell a huge difference, but I've heard folks with rye experience say rye malt provides a bit stronger flavor and spice than the flaked.