Flaked rye grown in the USA. Use 5 to 20% in the mash when adding rye to beer or whiskey mashes. (this adjust must be mashed, and should not be boiled or steeped).
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Easy to handle
Nice flavor for American Lagers. It gives beer a secret ingredient complexity without getting sweet. I mash it with 6-row Briess malted barley. If you use a lot, be ready to wrestle with it in the sparg or BIAB draining step...