"I am gearing up to do a mixed grain whiskey using flaked maize, pale malt and rye.
Problem: for the rye, would it work to just use whole grain dark rye flour?
I plan to cereal mash about 4 or 5 lb rye and 3 lb each of maize and malt.
Does this sound like a good ratio for a Canadian style whiskey?
Is this enough malt to convert the rye?
How can I be sure that the rye flour won't just turn the whole mash into a big bucket of gravy?"

"thanks for the advice!
Just after posting the question I found an ""Old Fashion Foods"" store where I found cracked rye and flaked rye. I bought 2 1/2 lb of each as well as some wheat for vodka. Cheap and great selection - even for botanicals (maybe I'll make some gin too)
My wife can use the flour to make bread.
I'll let you know how it all turns out."

155 isn't all THAT high for mashing, but it seems most mashes that are destined for distillation are done at lower temps, which favors the enzymes that make it more fermentable.In other words, at higher temps, you are still converting the starch, but making a higher proportion of unfermentable sugars-maybe good in beer, but not usefull when you are distilling.

I'd still give the cracked rye a go, since you already have it. I'd bet it'll be a bit easier to separate out than flakes or flour also. How you want to handle the gelatinization issue is your call-at worst you will just have a less efficient mash and loose some potentially fermentable sugars.