I have no earthly idea. On rye, and I am retty sure this is what happened when they tried making ldi rye in canada, if you run rye fresh off of fermetation which can be 24 hours, you get one flavor, a more melay malty flavor. Spice, like that in ldi comes from secondary fermetaion. Letting a yeast flor from the air form a cap on the mash.