RYE PA Critique

[greghatt]

Hey Guys,
Was thinking about a rye pa and fiddled around with a new recipie. Normally when I do one it's a simple 2 row/crystal/rye combo, but I wanted to try something different. So I ditched the crystal, and added a small ammt of munich and chocolate for color. Also, the LHBS just got some citra, so I wanted to try it. Heard it goes well with amarillo, and is great for aeromatics.

Thoughts? Cheers

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.85 gal
Estimated OG: 1.057 SG
Estimated Color: 10.2 SRM
Estimated IBU: 40.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt (2 Row) US (2.0 SRM) Grain 62.17 %
1.70 kg Rye Malt (4.7 SRM) Grain 30.20 %
0.21 kg Barley, Flaked (1.7 SRM) Grain 3.73 %
0.15 kg Munich Malt (9.0 SRM) Grain 2.66 %
0.07 kg Chocolate Malt (350.0 SRM) Grain 1.24 %
33.00 gm Amarillo Gold [8.50 %] (60 min) Hops 30.9 IBU
10.00 gm Citra [13.80 %] (15 min) Hops 6.8 IBU
10.00 gm Citra [13.80 %] (5 min) Hops 2.7 IBU


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.63 kg
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.68 L of water at 164.8 F 153.0 F

 

[Randar]

I'd aim for more IBU than that as the rye will be pretty evident at 30% of the grist. But, that sort of thing is mostly personal preference. Also not sure how well the Citra will go with the chocolate note you will get from the light chocolate. I tend to lean towards the spicier and herbal hops with chocolate malt and if using hops with a citrus note, I tend to go with something more subtle. Citra is pretty "in your face" citrus aroma & flavor. If you just want color, go with a dehusked carafa. Even a black malt's roasted note might be a better fit with the rye and Citra

 

[greghatt]

Makes sense to me. Come to think of it, I just did a black IPA, full of simcoe and cascade, and I used carafa for the color. Worked quite well.
As for the rye, I've been using 30% for all my pale ales, with 30-50 IBU, and it's been good for me. Like you said, personal taste.
Cheers