Rolled Rye is traditionally dehulled rye, that has been steamed and rolled into flat flakes under heavy rollers. Prime Australian milling rye is a natural grain sourced from growers who have declared their crops to be free of genetically modified organisms.

Flaked rye has a slightly milder flavor impact compared to the malted version. The main reason brewers may use the flaked version over the malted is in building a beer's body while adding a slight rye flavor.

When used in very high quantities rye can become like a solid mass and this can create real issues with mashing, lautering and sparging. To avoid this most sources would recommend using 30% or less of rye in your malt bill and if it is your first time using rye you may want to start with as little as 10% or consider using rice hulls to combat the stickiness and aid with lautering/sparging.

As this is a flaked product the enzymes have been denatured, so it will need to be mashed with base malts to provide conversion of the starches.