Yup. Brewed it in spring 2008 and looking forward to tweaking it. Mostly from Randy Mosher's Radical Brewing, hang on.
I did PM. 1.5# malted rye, 1.0# USA 6 row, 1.0# pale crystal and 0.5# malted wheat with 0.5# rice hulls. My notes say maybe 4ozs of the malted wheat next time.
I did 3.75HBU Fuggle (60), 7.5 HBU Challenger (30) and 7.5 HBU Challenger (5). 1/4 teaspoon coarsely gorund black pepper and 6.0# LME at flameout.
I did a coupel hour acid rest, then a 1 quart decoction and a little direct heat for 30 minutes at 122°F, then 90 minutes around 145. I will probably mash in the 150-155 range next time for only 60 minutes.
I ran my ferment with Notti Yellow under a spunding valve, FG was 1.016
HTH. This was really awesome with spicy food (curry) and hearty stuff like Bratwurst.