Old thread but figured I'd give some info I dug up last year. An email from the bells general store:
Use around 25% rye malt – I like malted rye but flaked rye should do the trick as well.
Add a little munich for body and the remainder is base malt.
Cascade is the dominant hop – a bittering addition, another around 15 minutes and another at flameout. Dry hop cold with Cascade as well.
I hope that’s helpful for you. Let me know how it turns out.
David Curtis
Bell's Brewery, Inc.
General Store Manager
Haven't tried it yet but will some day. Smitten is one of my favorite beers!