Flaked rye in partial mash help?!

[jo83ben]

Hello everyone. I'm getting ready to do a rye pale ale and need a little help. I'll be using 3.3lbs of rye LME along with 3lbs of pilsner DME, then 1.5 lbs of specialty malts for steeping. I usually do a longer steep (around 60mins at 155 degrees) with a grain bag. I also picked up 0.5lbs of flaked rye. Now I'm not especially interested in getting gravity points from the flaked rye, so I'm not overly concerned with having enough enzymatic power to convert it. I am however looking to boost the rye flavor in this brew and was thinking about boiling the flaked rye for a good long while (maybe 30 mins?), then adding this boiled rye and water to the steeping partial mash for the hour along with my specialty grains. Then, adding this water to the boil kettle (using a strainer to get the remaining flaked rye out). I'm assuming the rye will turn to almost a gooey oatmeal at this point, but I think this should impart lots of rye flavor. So, any suggestions? Criticisms?

 

[jo83ben]

For those wondering the specialty grains include .5 lbs of pilsner malt, .5 lbs of honey malt, .5 lbs of aromatic malt. Hops are 1oz nugget at 45mins, .5oz nugget at 5mins and .5oz nugget at flame out and 1oz crystal at flame out. This should give a projected IBU of 47ish. Yeast will be American ale (dry yeast). This recipe was pretty much a last min hodgepodge ingredient throw down at our local brew shop 10mins before they closed, so if its a little different that's why but I'm pretty excited to see how it turns out!

 

[unionrdr]

I've never used it,but I think adding the flaked rye to the mash would be better than boiling it. Folks also say that it can create stuck sparges,& some rice hulls would help this. It gives a dry,crisp,spicy quality,so I'd be careful using it with rye extract as well. Might be too dry or to strong a flavor.

 

[Yooper]

For those wondering the specialty grains include .5 lbs of pilsner malt, .5 lbs of honey malt, .5 lbs of aromatic malt. Hops are 1oz nugget at 45mins, .5oz nugget at 5mins and .5oz nugget at flame out and 1oz crystal at flame out. This should give a projected IBU of 47ish. Yeast will be American ale (dry yeast). This recipe was pretty much a last min hodgepodge ingredient throw down at our local brew shop 10mins before they closed, so if its a little different that's why but I'm pretty excited to see how it turns out!

Pilsner malt is a base malt, and aromatic malt is also (to a degree) and must be mashed. Since you're doing a partial mash, you shouldn't have any problems. I assume you're using a grain bag or something, so as long as it's large enough to hold 2 pounds of grain loosely, then you'd be all set. You want the flaked rye in the mash, certainly.