Sorry for being vague. Yes, I meant using malted rye in an extract recipe. I'm assuming, then, that I use it like other PM recipes? I haven't worked out a recipe yet, but I was thinking of using light DME, crystal (60L?), and rye malt. Steep for 20 mins? Should I also use rice hulls? I'm pretty new to brewing so, even though I've read A LOT, I still have quite a bit to learn, particularly when it comes to the less-than-usual.