So.. I have an idea but not too much experience.
I want to brew a session style Black IPA (I would call it a /CDA but that would eliminate half the folks that might help!) but I want to put Rye in the mix. The goal is northwest hop-tastic with some roast notes but also some rye spice in there. I like rye beers but I have never brewed with it and honestly I don't know how much is how much. If you know what I'm saying. I am aiming for about 5%ABV on this as it is gonna be my "light" beer. I am hoping all the flavor covers up any perceived thinness as I usually make 7% beers.
Anyone wanna throw their 2 cents in? I am still doing extract, by the way.
PRIMARY: The prime directive
SECONDARY: My wife says it's her.
The most important thing to remember about drunks is that drunks are far more intelligent than non-drunks. They spend a lot of time talking in pubs, unlike workaholics who concentrate on their careers and ambitions, who never develop their higher spiritual values, who never explore the insides of their head like a drunk does.