Rye malt adds an interesting spice to the beer at smaller doses. I made this Rye pale ale
and it turned out pretty good. It was certainly malty due to the munich and vienna which is what I prefer. The rye at that level is more of a mild spicy note rather than like eating a slice of rye bread.
Primary: Apfelwein, Raspberry Lambic, Experimental Wheat cider, IPA
Keg 1: Hefe
Keg 2: Irish Stout
Keg 3: Peach Kolsch
Keg 4: Empty
Bottled: Bourbon Vanilla Porter, Chocolate Stout