Someone handed me about 5# of rye flour and said they used it in their Rye beer.
It was a very tasty beer. The rye came right out. Anyone else out there use rye flour
instead of grain? Thoughts?
My first thought was that would make for a pretty sticky mash.
You’ll need plenty of enzymes and use a step-mash starting with an acid rest. 
Make sure you have plenty of rice hulls on hand. Was the beer clear or cloudy?
The beer I tasted was clear. I have malted Rye and I know what to do with that grain
but flour is new territory.