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:Citrus-hibiscus-rhubarb Tripel
Primary 2: Rum Barrel Quad
Up next: Rum Barrel Samoa Porter, Rye Saison, a Wit of some kind, summer stuff.