Originally Posted by buzzbean
Thanks for posting this. I'm working on a spicy rye session beer. I used 30% Rye and it came out solid, next batch I'll have to work in some of your ideas.
Question, why the two types of Rye, (malt/flaked)?
Rye malt is diastatic, flaked rye adds more body/mouthfeel but does not contain enzymes
In general I feel 20% flaked malt would make for a tougher sparge
Other than that, no particular reason I just prefer a bit of variety