Pleas Help, Brewing this Morning!

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?

Thanks.

I have only used the two together in the same recipe, so I can't comment from experience on how different they are in taste. Some swear they are different, hence my use of both at once.

I did check Beersmith and Promash, and flaked rye is listed as having slightly higher extract potential than malted rye. So you should probably use the full 2 lbs of rye malt (or even a pinch more), I would think.

Best of luck on the brew! I have 15 lbs of flaked rye and rye malt I am just DYING to brew up (gotta stop travelling with work....).

Just an FYI - I've seen flaked just-about-everything, including rye, at my local health food store.

GT

Thanks for the answers. Just mashed-in, we'll see how she goes.