So the recipe I'm really enjoying right now from a local commercial brewery is made up of...
Grains
-80% 2-Row
-15% Rye
-5% Melanoidin
Hops
-Magnum (Bittering)
-Citra
-Centennial
My question is the 15% rye typical of a rye pale ale?
Secondly, any advice on how to schedule the hops and in what rough amount?
1/ If you're liking this brewery's beer, then leave the grist % as is.
2/ I'd add 30 IBU Magnum - 60 min.
Then add 15 IBUs total of a mixture of Citra and Centennial, spread from 10 minutes to 0 minutes,ie., add some at 10 mins, 5 mins, 0 mins. Use software to figure IBUs.
Then dry hop 2 - 2.5 oz more of the mixture for 7 days, room temp.