I'm wanting to make an American Rye Beer, and I'm wondering which sort of rye I should use. My LHBS carries flaked rye, and the nearby big-box brew supplier carries both flaked and malted rye.
The grist is basically going to be 50% 2-row and 50% rye. I have a grain crusher and usually brew all-grain batches.
Does it matter what form the rye comes in? Are there any advantages to one over the other if I'm going to be mashing anyway?