You have to grind the malted rye to expose the endosperm for gelatinization conversion. Flaked rye has already been gelatinized and can be added to the mash without any pre-processing.

The rye kernel is smaller than barley. I've found that it's best to tighten up your mill a bit to give a good crush.

You have to grind the malted rye to expose the endosperm for gelatinization and conversion. Flaked rye has already been gelatinized and can be added to the mash without any pre-processing.

The rye kernel is smaller than barley. I've found that it's best to tighten up your mill a bit to give a good crush.