Sun Jul 05, 2015 6:08 am
If by 'steeped' you mean mashed, then you would avoid the starch problem. If you actually just steeped it like a crystal malt then you would end up in the same place as before with a starchy wort.
I don't know what the precursor content of malted rye is either, so even if you mash it you might get some unwanted flavors from it. One of the points of the boil is to drive off some stuff that isn't desirable in the wort (like SMM/DMS), so by adding some preconverted rye wort you might introduce a bunch of stuff that never gets driven off. Then again, maybe rye doesn't have much of that so you might be fine.
You could also try steeping some cararye and adding that in right near the end. That gets around the mashing issue because it is preconverted. The cararye also (in my experience) has a lot of rye character bang for the buck.;..
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