I've done some experimenting in my last few batches of saison with additions of malted and flaked rye. It seems like the flavor impact is fairly minimal but man, it really makes for a dry profile. I'm using about 20% and the rest is primarily Pilsen and a small dose of aromatic. The dryness is interesting but leaves the profile a bit thin. I'm thinking that if I use it in the future I'll have to sub in a bit of cara to balance things out.