Flaked rye question

[b-tone]

I'm an extract brewer, and I've been interested trying something with some rye. I'm giving a shot at somehting similar to the "RyePA" recipe in the latest issue of BYO. The grain bill is as follows:

3.3# LME
2# DME
1# malted rye
1# munich
1/2# victory
6 oz honey malt

I ran out to the LHBS and unfortunatly they were out of malted rye. With no other recipe in mind at the time, I got some flaked rye instead. I know that I will likely not get nearly as much of the dry, crispyness typically associated with using rye, but I figure I'll get some.

My questions is this, from what I've heard and read so far, the biggest issue with using a significant amount of flaked rye is the haze factor. I'm going to be steeping the grains for 30 min. at 150, so I'm not really trying to get any fermentables out of them, I just want some flavors. I've heard that a protein rest would be necessary for the flaked rye, but I'm wondering if its worth and what that really means anyway?

If anybody's got an opinion on it, I appreciate all the help. Should I throw it in there? I figure even if I don't this time around, I've got a pretty solid pale ale going anyway. Thanks!

 

[Brewsmith]

I'd put some base malt in there. The victory and honey malt needs to be mashed with base malts for enzymes.

 

[david_42]

Add 1 1/2 pounds of base malt and do a mini-mash. Flacked rye, victory and honey malt have no enzymes and the munich can convert itself, but not other grains.

You'll have major starch haze otherwise.