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.
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.