I'm looking to make a rye pale ale and I'm wondering if anyone here has hit the ceiling in terms of the amount of rye you can use in a batch.
I'm all-grain and looking to go 50% rye, and the other 50% to mostly pale malt with a touch of wheat.
I'm looking for a strong rye character and I'm following Jamil's advice and using kolsch yeast to ferment.
Thanks for any experience and suggestions. Is 50% too much? What is the downside (stuck mash, etc.)?
Thanks in advance.