I’m very new to beer brewing and still trying to wrap my head around different malts, I attempted to brew a stout braggot and it seems I likely used way too much Crystal malt and to little to no roasted malts. In trying to reconfigure the recipe one change I’m thinking subbing the Crystal Rye I used for either Rye Malt or Flaked Rye but I’m having trouble figuring out how they will vary in tastes. If someone might help me to understand.
might help to share the entire recipe
Think of crystal rye as a crystal malt, which will give you sweetness with some earthiness and a bit of a bite. Probably should be used in limited amounts. Flaked rye will add body and a bit of rye flavor. I prefer rye malt to both of those. Spicy full flavor, lots of body.