I remember some time ago I had a a great Rye ale. I believe it was Founder's Red Rye ale or something like that. A couple questions on that. First, is there a recipe for a clone for Founder's? Second, what happens if you use a lot of malted rye (think > 25% of grain bill) for a beer? I liked the slick spiciness in the Founder's, so I figure it can't be bad. Finally, is there any mention of Belgians ever implementing rye in their beers for color, spice or mouthfeel?
Interestingly, I read that Pete's had caraway in it, which doesn't sit well with me when it's in bread, yet I loved the beer. Weird. Oh well, I'm excited to do a RyePA or maybe a Rye Steam Beer.