Looks like a very solid recipe. Gonna brew this one very soon, I love spicy Rye beers, but haven't got around to brewing one yet. Scaling it up to 9 gallons on the website I use.
Had a couple questions for some of you that have brewed this one...
Has anyone used a yeast other than Notty (I saw one of Denny's yeasts back a few pages)? I have thought about WLP002 (1st choice), maybe 001, and after some research WLP041 (which I haven't used yet). Don't have access to Wyeast at my LHBS, only Danstar, Ferm, and White Labs.
I was also thinking about using a fair amount of Cara-red or Melanoidin (neither of which I have used) to give it the beautiful reddish hue that I have only read about. Plan to possibly use 12-16oz in a 9 gallon batch. Is that enough to make a difference (in color) or should I use more? Also have read that the CR is similar to Crystal malt (20L) in flavor, if I use this should I scale back a touch on the C120 (not that C20 and C120 are similar in flavor)?? Will the melanoidin make it too malty??