malt forward Rye beer?

I'm sitting here thinking of all the delicious Rye IPA's on the market right now, and I'm wondering if there's a reason for all the hoppiness. Is rye character too overwhelming for a mild malty session beer? I guess I'm wondering if it would be entirely unwise, or simply a waste of 5 gallons of beer, to make a malt forward lightly hopped session ale with a low percentage of Rye to give it just a bit of that peppery goodness. Any suggestions would be quite helpful, as I'm going to begin designing a recipe for giggles a bit later tonight. Thanks in advance

I sampled a roggenmarzen at a club meeting once, it was delicious. The spiciness of the rye went well with the richness of the munich.

I've brewed a couple malt forward rye pale/rye milds. I dont really think rye is super spicy, to me it just adds some nice malt complexity. I've found I really enjoy it in farmhouse style ales as well. Kind of a rustic touch.