Briess Flaked Rye has been pregelatinized and rolled in order to make the starches readily available to the enzymes present in the mash. These rye flakes are readily hydrated in the mash and will incorporate very easily with no extra treatment. They will not need to be milled in order to brew with but they can be if that makes them easier to utilize. Flaked Rye is a means of adding an upfront and clean rye character to any beer that calls for rye malt. It is recommended to start with 5-10% Flaked Rye and to increase the quantity in 5% increments as you determine what degree of Rye character you would like. Use up to 40% in your grain bill.