You might also consider using rye sparingly in your first batch to get a feel for the process of working with it. Like oatmeal, rye becomes heavy and sticky in the mash. Rye's chemical makeup makes it tricky to use, although the more you know about its properties, the fewer problems you are likely to encounter when using it in beer. Further, rye malts tend to be richer than barley malts in alpha amylase, although barley malts provide slightly higher diastatic power. Selecting the right form for you is a matter of deciding on the type and intensity of flavor desired, how much time you want to spend on the brewing process, and how much you are willing to spend on the rye, among other considerations.
Rye is commercially available as malt, roasted malt, and in rolled, flaked, and whole grain form.
The diversity of rye forms gives the brewer many options, but several important factors merit consideration. Commercially available forms of rye. Whole rye berries can be used, but they must be cracked first and then cooked in a cereal cooker for gelatinization. Rolled rye, available in bulk at health food stores and grain suppliers, is also a fine, inexpensive form of rye. During the rolling process, the rye is flattened under hot, heavy rollers.