Rye Sourness

I have been drinking some of my rye pale ale off the tap recently and it has a distinct sourness. Personally, I like it. Looking at style guidelines, it looks like some sourness is acceptable. For those of you with rye beer brewing experience, is this more of the norm for rye beers, or not that common?

For me it's a decent brew, but not necessarily one I'd serve to the your average beer drinker. The sourness seems to cover up some of the hoppiness and malt flavor. Recipe Below.

Falling Timber RPA
10-A American Pale Ale

Size: 5.28 gal
Efficiency: 60%
Attenuation: 75.0%
Calories: 175.63 per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 9.3 (5.0 - 14.0)
Alcohol: 5.19% (4.5% - 6.0%)
Bitterness: 52.67 (30.0 - 45.0)

Ingredients:
9 lbs 2-Row Brewers Malt
.5 lbs Caramel Malt 20L
2 lbs Rye Malt
1.5 lbs Munich 10L Malt
.5 lbs 2-Row Carapils® Malt
1 ea Danstar Nottingham
1 oz Cascade (5.5%) - added during boil, boiled 60 min
.75 oz Amarillo (8.5%) - added during boil, boiled 60 min
.5 oz Cascade (5.5%) - added during boil, boiled 30 min
1 oz Willamette (5.0%) - added during boil, boiled 5 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.29

I've never noticed anything I'd call sour in my rye beers, just that nice slightly spicy flavour of the rye malt.

Maybe it's a bit green still, maybe I messed something up but still like the end result. Just curious on whether I was the only one who ended up with some sourness in rye beer.

i'd call it more of a spiciness, but i could understand a "sour" taste from rye.