Originally Posted by jacksonbrown
So if I'm looking to make a rye porter, would it even make sense to use choc rye if I'm already throwing in choc malt and rye malt?
Use it instead
of the choc malt, and keep the flaked rye there to enhance the rye profile....if you're worried about not having enough roast in there, you can add a few ounces of black patent (especially if you're after a robust rye porter).....
I've heard that rye stouts can be really really good.