My recipe calls for 70% corn 20% rye (and 10% malted barley).
We're using flaked rye and cracked corn. But it dawned on us that we are getting better efficiency with the rye than the corn, so our real ratio is probably much different. To fix this, we were thinking of mashing/stripping corn and rye separately, and then mixing the ratio at the "white dawg" stage prior to aging.
Just throwing this concept out to see what others think and/or experiences others have had.
