Anybody ever used this stuff? It's a blue hull-less barley that mashes pale. I've got access to a version (obsidian) that's been developed, farmed, and malted all locally. I want to try a few recipes that feature it but not sure how the heck to use it. SMASH? Replace rye in my roggenbier? Replace wheat in my hefe? Something with African spices? Roast a portion of it? I can do up to three half-gallon test batches at a time.