I'm going to brew a Red Rye this weekend. It's a pseudo-clone of a beer that Turtle Mountain (local brewpub) makes, called "Red Rye". It's a good easy drinker with a slightly spicy flavor. I'm looking forward to having a keg of it!
I emailed the brewer for info and here's a recipe that I put together based on his input and some help from Tastybrew's calculator, based on 70% efficiency.
8.5 lbs American Two-Row
2.0 lbs Flaked Rye
4 oz. American Crystal 90L
4 oz. Munich
3 oz. Roasted Barley
.45 oz Magnum (13% AA) 60 min.
.25 oz. Hallertau 5 min.
.25 oz. Hallertau 0 min.
I'll probably use Pacman to ferment it. The brewpub uses something similar to US-05 I believe.
Uff Da Picobrewery
Primary: Arrogant Bastard Clone, Pumpkin Ale
Kegged: Marble Red Clone, Cream Ale, PilsAle, Cider
Bottled: Yule Gruit, Unhallowed BGSA (10-10-10), Nymphetamine Barleywine (999)