My first attempt with rye

Whole rye berries can be used, but they must be cracked first and then cooked in a cereal cooker for gelatinization. The cereal should be heated and stirred until it stops thickening (an indication that most of the starches have been exploded) and then added to the mash. Using this several-step process not only adds preparation time to the brewing process, but, compared to using rye flakes, whole-grain rye tends to increase runoff and sparge times because the cracked rye is quite sticky and doesn't dissolve in solution as readily as commercially available rye flakes.

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