One of my favorite beers is Cane and Ebel by Two Brothers in Chicago. It is a Rye Ale which uses Thai Palm sugar or Jaggary. I spoke to one of the brothers at a brewfest and he gave me these recipes. I made the extract version using Jaggary and a buddy made the all grain. Both were good, but of course the AG was better. Might be worth considering.
Pils Munich 3%
Crystal 10 8%
Rye 12%
Crystal Rye 3%
Melinoidan (Aromatic will work) 3%
Black Malt less than 1% for color
First wort hop with Summit and Columbus 40 IBU
30 minutes left with Summit 12 IBU
25 minutes left with Columbus 8.5 IBU
20 minutes left with Simcoe 7 IBU
Dryhop with Simcoe about .3 oz/gallon
Thai Palm Sugar (or Jaggary) added before start of boil. (.15 lbs / gallon)
Mash mid 150's
Boil 75 minutes
target starting gravity 1.072
Extract version:
8# light dry malt extract
2# rye malt
1# crystal 10
1/8# black malt
.5# palm sugar (or Jaggary)
Steep grains in 3 gallons of cold water. Heat water to 170F then remove
grain. Try to squeeze the liquid out of the grain a little, into the
pot. Bring water to a boil and remove from heat. Add extract and
sugar. Return to heat and boil 75 minutes. At the start of the boil
add .2oz Summit hops and .2oz Columbus hops. With 30 minutes left add
.2oz Summit hops. With 25 minutes left add .2oz Columbus hops. With 20
minutes left add .2oz Simcoe hops.
.5oz Simcoe hops for dryhopping.
If you like Rye beers, you will love it.