You may get advice to leave out the rye at that small of a percentage. I have heard that if you want the rye to really come through you need to use at least 15%.
You can still make strong ales pretty hoppy as long as it doesn't overpower the malt character and head into IPA range. The ones I like are like strong amber ales and are sufficiently hopped. If it were me, I would use more munich malt but I love munich malt.
Thanks for the advice, it's much appreciated.
I think im gonna go the DIPA route.
I have 2oz of Mosaic pellets and 8oz of whole cone Citra.
Im going to go all late additions, bitter to 50ibu with Warrior and use Tasty's hoppy water profile.
When would you add the whole leaf hops, 10min or Flame out?
What do you think about using the crystal 120 in that recipe? I only have 8oz.
Curtis
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