Rye flakes..

[Clint]

As the title...can they be used for brewing?
I'm specifically talking about the ones you can get from health food stores..next to the flaked barley and porridge oats...

 

[prog99]

Yes, I've used them. Assuming you are having a browse in H&B?

 

[Clint]

Yes...I'm out of barley flakes and seen the rye on the web site.
I'm thinking an American pale with the rye...

 

[Ajhutch]

Yep, I’ve used them. I love rye with chinook and Simcoe hops

 

[Clint]

Right I'll get some in. How much in a 23l batch? I've had a couple of rye beers...seem to remember them being a bit spicy...wonder how they'd go in a SAISON!?

 

[prog99]

I used them in a belgium witbier so I reckon a saison would be a good bet too.

 

[Ajhutch]

10-15% would be nice I reckon. I always think to go more rather than less to get a good impression of it. It’d be great in a saison too

 

[MrRook]

The consensus on this side of the pond is 20% rye is better as is using malted rye.

 

[The Baron]

I like rye in my beers but I think it is a urban myth that it gives a spicy taste to beer from rye bred which has spices added to it. I just get a rye taste with a dry finish