Flaked Rye

Flaked Rye

Please select from the following option(s) to see pricing and availability.

Pregelatinized Rye Flakes contribute a clean, distinctive rye flavor.  Use up to 40% as a cereal adjunct in the total grist to create a rye beer.  It's recommended to start at 5-10% and increase in 5% increments because of the concentrated flavor of Rye Flakes

3° Lovibond

Community Q&A

Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 2 questions Browse 2 questions and 3 answers
Why did you choose this?
MoreFlavor Store
Recipe per acquaintance
Michael M on Jul 20, 2019
i need it
christopher c on Apr 23, 2019
Recipe per acquaintance
Michael M on Jul 20, 2019
Thomas M on Apr 25, 2019
i need it
christopher c on Apr 23, 2019
to add to my APA kit
Darrell D on Mar 13, 2019
That litle somthing extra in the background for a lager.
Curtis Pastor on Mar 5, 2019
maintain inventory
WILLIAM P on Dec 14, 2018
Making a historical beer
Robert F G on Oct 29, 2018
Looking to add rye to my dry stout
Ian K on Oct 17, 2018
Ron M on Sep 5, 2018
adds good mouthfeel, very sticky
brian h on Jul 20, 2018
Tom l on Jul 17, 2018
Miguel Ugarte on Jul 3, 2018
Rye ipa is next and this has a good description of what I'm looking for
Adam Peppas on Jun 28, 2018
for a beer
ZACHARY L on Jun 8, 2018
free shipping but ended up not being free
Valued C on Jun 6, 2018
like the taste of rye
Jeff Foster on May 15, 2018
because they are better than wheaties
john k on May 1, 2018
rye porter
Jeff T on Feb 13, 2018
Thomas M on Apr 25, 2019
to add to my APA kit
Darrell D on Mar 13, 2019
Which rye for a bourbon?. Flaked or your malted whole grain. We have used flaked and it's real sticky and hard to separate at the end of fermetation
Mill Creek landscaping on Jan 8, 2018
BEST ANSWER: Rye has an exceptional amount of protein in it, whether flaked or malted, and should be used with a bit of malted barley to help digest some of the "sticky" proteins. Other wise you'll get that oatmeal effect.
In the case of flaked rye, use some amylase enzyme (about half a teaspoon per gallon) in your mash. That will convert the starches in the rye to sugar. Additional"anti-stickyness" can be alleviated with the addition of rice hulls (about 1/4 pound per gallon) to break up the mash and allow for more efficient rinsing/straining.
Rob in Reno
P. S. Bourbon is usually made with corn (flaked maize), but rye makes a terrific whiskey as well.
Analysis or Data Sheet avail for this product..?
William D. Bell on Jan 22, 2018
BEST ANSWER: The data sheet is available on Briess' website, brewingwithbriess.com. You'll find the Flaked Rye under the Flakes & Adjuncts section.

5.0 / 5.0
2 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Best GRAINS ever bought from More beer
December 9, 2018
1 year ago
Great flavor
Beer is still fermenting but it gave the preboil wort a great spicy rye profile. Only 3 lbs of rye + about 13 of Pilsner
August 27, 2018
1 year ago