oud bruin (wheat/rye question)

[jtakacs]

brewing up an oud bruin tonight - pretty much have my recipe set, but noticed i have both flaked rye and rye malt in stock along with wheat (white) malt and flaked wheat...

any opinions on one or the other?? i'm using 1.5 lbs of wheat and .5 lbs of rye (maybe 1.0 lb, i like rye)

thoughts? i was planning on using the malts originally... somehow "all malt" sounds better to me, fwiw.

 

[jtakacs]

for the record, i'm not too worried about conversion, but using the malts would certainly help.

also thinking about fermenting directly in a barrel... anyone ferment directly in a barrel? i was gonna let this sit on the cake for at least 6 months (the oak is nearly spent so i'm not worried about it being over oaked)