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I am thinking about trying to make some Rye whiskey; I found rye malt and flaked rye from a brewing supplier. The description of the flaked rye included this "Pregelatinized rye flakes have been produced specifically for brewing. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly." If the rye is pre-cooked would it needed additional cooking? I'm wondering what would happen if I simply added water to flaked rye and malted rye (maybe a little yeast). Would it make a workable mast; I suspect the ABV would be lower than the UJSSM I have been making. They have flaked corn that is Pregelatinized, if this uncooked mast (wash) would work I would use 49% corn.

What say you?

BG