Sam Adams Revolutionary Rye Ale Clone

Need some opinions and advive on this recipe please

Recipe: SA Revolutionary Rye Ale
Brewer: Mitch
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.054 SG
Estimated Color: 14.7 SRM
Estimated IBU: 15.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.7 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5 lbs Rye Malt (Briess) (3.7 SRM) Grain 2 48.8 %
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 29.3 %
1 lbs Munich Malt (9.0 SRM) Grain 4 9.8 %
12.0 oz Special B Malt (180.0 SRM) Grain 5 7.3 %
1.25 oz Tettnang [4.50 %] - Boil 60.0 min Hop 7 15.6 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 9 0.0 IBUs
0.50 oz Ahtanum [6.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
3.0 pkg German Wheat (Wyeast Labs #3333) [124.21 Yeast 10 -
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 4.9 %
5.00 gal Munich, Germany Water 1 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash In Add 15.39 qt of water at 170.2 F 156.0 F 45 min
Sparge: Batch sparge with 2 steps (1.41gal, 4.09gal) of 168.0 F water

---FERM PROCESS-----------------------------
Primary Start: 7/10/2011 - 4.00 Days at 67.0 F
Secondary Start: 7/14/2011 - 10.00 Days at 67.0 F
Style Carb Range: 2.50-2.90 Vols
Bottling Date: 7/24/2011 with 2.5 Volumes CO2:

Any opinions or advice on my last post on this thread

I think it looks like it could be a good beer but it's not going to be close to the Sam Adams rye beer if that's really what you're looking for.

You're making a true roggenbier, I find the SA version to be pretty tame and pretty much a pale ale with some rye thrown in.

I love sam adams, but to be honest I agree. I think over the last couple years they have toned down their beers considerably. Last year when I tried the octoberfest I knew instantly it lost a lot of body to it...

I love that beer! My first and only time I talked with Jim Koch I told him I really liked the Revolutionary Rye Ale. He didn't tell me the percentage but said that rye malt didn't make up much of the grain bill.

He more than likely doesn't know the specific recipes

anyone tried this recipe? how is it?