I'm scaling this recipe up for an 11-gallon parti-gyle.
In order to keep the ingredient ratios close to the original recipe, I ended up with 7lbs of flaked rye.
That seems like an obscene amount, and I'm mildly concerned about a stuck mash. I'm wondering if I should scale the flaked rye less than 1:1 from the original recipe. Anyone have experience/insight here?