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Has anyone tried this?

I saw it available with ross, and got my mate to order some for this weekend.

What sort of a flavour does this impart, and how strong?

Edit: Name changed in subject

i'd be interested in trying this... been wanting something beyond barley and wheat.

I stole this from John Palmer's 'How To Brew'

"It can be used as 5-10% of the grain bill for a rye "spicy" note. It is even stickier in the mash than wheat and should be handled accordingly."

My apologies, just got hands on it and the wording was:
Rye Caramel Malt (Weyermann)

I have 2 eng ales and a smoke-stout scheduled for sat, and I am wondering how applicable the flavour will be for any of these.

so it's not a crystal malt, and needs to be mashed?

KEG wrote:so it's not a crystal malt, and needs to be mashed?

Caramel malts are crystal malts, and they can be steeped.

The reason I was interested in the caramel rye, is that I am steeping, not mashing normal malted rye.

I wanted to know if the caramel malting practice imparts any kind of non-fermentable sweetness or something along those lines.

My rye motivation was reading those exact same words you quoted, Iron Haggis.

I will be brewing a smoked stout later in the week (an empty fermenter for a whole 5 days!!!) and I will add it there. I haven't tasted roggenbier or a rauchbier, so I guess I will be making a "Naiive Roggenrasch".