Rye Pale Ale

[backland]

Hello
I am planning a Rye Pale Ale. I ask what you think of my recipe, i am ready to accept tips.
Thnak you.

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Boil Size: 18 liters
Boil Gravity: 1.041
Efficiency: 78% (brew house)


STATS:
Original Gravity: 1.052
Final Gravity: 1.009
ABV (standard): 5.6%
IBU (tinseth): 40.43
SRM (morey): 8

FERMENTABLES:
Maris Otter Pale (67%)
Rye (20%)
Caramel / Crystal 60L (5%)
Flaked Rye (4%)
Acidulated Malt (4%) *for pH adjustment

HOPS:
5 g - Columbus, Boil for 60 min, IBU: 16.57
5 g - Rakau, Boil for 60 min, IBU: 10.56
3 g - Rakau, Use: Boil for 30 min, IBU: 4.87
4 g - Columbus, Boil for 5 min, IBU: 2.64
7 g - Ekuanot, Boil for 5 min, IBU: 3.69
5 g - Rakau, Type: Boil for 5 min, IBU: 2.1
7 g - Columbus, Dry Hop for 5 days
7 g - Ekuanot, Dry Hop for 5 days
7 g - Rakau, Dry Hop for 5 days

MASH GUIDELINES:
1) Temp: 57 C, Time: 0 min
2) Temp: 67 C, Time: 60 min
3) Temp: 78 C, Time: 0 min
4) Fly Sparge, Temp: 78 C

YEAST:
Fermentis / Safale - American Ale Yeast US-05

PRIMING:
6 g/l

 

[bowman5150]

Looks really good except for the caramel 60 I might go with caramel 10 just because you using maris otter which is a sweeter malt love rye beers good luck

 

[Calder]

For a 3 (12 liters) to 3.5 (14 liters) gallon batch, that is very little finishing hops. Not sure about the bittering hops, but that too seems low too.

37 grams (1.25 ozs) of hops at 15 mins and under, of which 21 grams (3/4 ozs) are dry hops.