15gm = ~.5oz roughly, right?
Yeah, it wasn't at all clear that I meant 15 grams *of each*. So ~1.1 oz at whirlpool and dry hop, for a 5.5 gal batch. That's half of what I'd typically use in an IPA.
Edit: I just got home and checked my recipe, and it's actually 40 g (~1.4 oz) per addition.
I still think you need 20%.
It seems like most recipes are in the 15-25% range (Denny's RIPA is ~17%), and I know that a lot of commercial examples are too much for me, so I wanted to hit the low end of the range and bump it up next time if needed.
Mostly I'm wondering if other adjustments to the specialty malts and/or hops might highlight the rye.