Hi Denny,
I wanted your opinion on a Red Rye IPA recipe malt bill. I always mash at 148 with my IPA's and add Munich or Vienna for some malt sweetness. I've never brewed with rye before and I don't want it to be overly dry. I'm trying to figure out if I should add about 8% Munich or Vienna. What do you think?
9 1/2 lbs Pale malt (2 row)
2 lbs Rye malt
1 1/4 lbs Victory malt
1 lb Crystal 10
1 lb Cara Pils
1/4 lb Chocolate Wheat malt
Mashed at 148 for 60 minutes
You have a metric buttload (technical term) of crytal malts in there sio it certainly won't be too dry! IMO, lose the carapils and you'll be in better shape. As to adding Munich, my own tastes are that I don't care for it with rye. They kinda seem to clash. But that doesn't necessarily mean you won't like it. It also seems (without running it through software) that 1/4 lb. of chocolate wheat will make it darker than red. But if you've checked that out, ignore me!