Flaked rye adds a distinctively spicy aroma and flavor to your beer. It increases your beer’s body and smoothness, and will help it to form a creamy head. It will also add a characteristic dryness to the mouthfeel. You can use it to make Specialty Beers. This is rye that has been steamed and rolled to gelatinize its starches, making them accessible for conversion to sugars. Because the grain is un-malted, it does not possess the enzymes required for this conversion by itself and it must be mashed with malted grains. Because it has been processed into flaked form, pre-cooking flaked rye is unnecessary to gelatinize its starches. It is ready for you to add directly to your mash to convert its starches to fermentable sugars.