I'm thinking Amarillo Rye...

I've never brewed with rye even though I have tasted a few. I love Amarillo.

I'm thinking something simple and basic. Hopefully with a very clean flavor. Maybe something like this. Will obviously have to use a good amount of rice hulls.

Batch Size: 5.25 gal
Boil Size: 7.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.7 SRM
Estimated IBU: 32.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs 8.0 oz Pilsner (2 Row) UK (1.0 SRM) Grain 50.00 %
6 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 50.00 %
1.00 oz Amarillo Gold [8.00 %] (90 min) (First WoHops 32.9 IBU
1.00 oz Amarillo Gold [8.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge

I'm thinking an American Rye with some caraway seeds thrown in for 10 minutes of the boil would be tasty... Getting ready to try it soon; we'll see how it works out.

A little high on the rye IMHO. I'd go with 30% of the total bill as a starter. Amarillo is perfect with the rye. My next brew is wheat, rye, columbus, and Amarillo.

I've never tried rye, i'd be interested to see what it tastes like.

There's a recipe in Brewing Classic Styles that looks good; I'm using it as my base recipe and adding the caraway seeds:

"Kent's Hollow Leg" (w/ Rye)
OG: 1.052
FG: 1.012
IBU: 20
Color: 5 SRM
Alcohol: 5.3% abv
Boil: 60 min
Pre-boil volume: 7 gal
Pre-boil gravity: 1.044

6 lbs American two-row malt
3.75 lbs rye malt
3 lbs wheat malt
1 oz Willamette 5.0%AA @ 60 min
0.3 oz Willamette 5.0%AA @ 0 min
0.3 oz Centennial 9.0%AA @ 0 min

Mash at 152 degrees F.

Altbier or Kolsch yeast preferable, but can sub WLP001, Wyeast 1056, WLP320, Wyeast 1010, or US-05. Ferment at 65 degrees F.

Omit 0 min hops addition(s) if desired.

Sounds really good to me.