Feedback for rye bitter

[JKaranka]

I've had a few commercial bitters with rye but never brewed one. Wanting a relatively subtle, balanced profile with some spice from the hops and the rye, but still basically a pint of quaffable bitter. I was checking for any feedback for the following

5 US gallons, 4.4% ABV
OG 1.043, FG 1.009, 6.5 SRM, 31 IBU

Medium temperature mash

Grist
6.25lb Crisp Maris Otter (82%)
14oz Rye Malt (11.5%)
8oz Amber Malt (6.5%)

60 minute boil:
60m - 0.75oz Challenger (8.5%)
15m - 0.75oz Fuggles (4.5%)
Dry hop - 1oz Fuggles

Yeast - Mangrove Jacks Burton Union.

 

[JKaranka]

Just finished milling. Went for 5.5lb Pale Malt, 1lb Rye Malt, 1/2lb Amber Malt, 1/4lb Crystal Malt.

 

[Quaker]

I think you made a good choice to start. I use rye in a saison which I dialed in with multiple batches between 6.5-20%, settling around 10%. I also used it heavily in a porter and definitely get the rye spiciness.

You should sense it, but not be overpowering. Then you can adjust future batches.

 

[JKaranka]

Brilliant.

In other news. I have to get used to my new kit and process. Ended up with 20% extra beer at 80% of the strength.