Recipe thoughts: brewing with rye

[GoldenBristle]

Hey HBT! Long time lurker, first time poster.

I've been loving Great Divide Hoss, and started itching to brew with some rye.

Here's what I'm toying with. I brew 2.5 gallons in an 5 gallon cooler mlt.

65% organic 2 row
15% rye malt
10% flaked rye
5% crystal 120L
5% victory

Hop to 30 ibus with Columbus and cascade with generous late additions and ferment with a clean lager yeast

Looks like I will get a nicely spicy, grainy amber at around 1.050

Any thoughts or critiques?


Ps, I've got plenty of rice hulls

 

[ArkotRamathorn]

Ps, I've got plenty of rice hulls

I would probably just as a precaution throw in some rice hulls in th...

Never mind.

I like to toast my flaked rye in the oven at 400 till they start to brown a little, but this is personal preference. Makes the house smell like toasty rye bread. Could be good to take a portion of flaked rye and lightly toast it. Only a suggestion, imparts a nice grainy rye toastiness to my English rye stout.

 

[chickypad]

I think it sounds pretty good as is. Like Arkot said any changes would be personal preference seems like. Go for it!