So, I know a lot of people toast flaked oat for different purposes, but I was wondering if anyone has much experience with toasting flaked rye. I am making a chocolate rye stout and I have maybe 0.5lb flaked rye in the recipe and I thought about toasting it for the sake of trying it, but I wanted to know if anyone has done this, and if so, what was the flavor profile like?
Primary 1:NE IPA Style Saison
Primary 2: Raspberry Wheat
Primary 3: Typical Pale Ale
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