Ha. Yeah I spaced the comment about the crystal %.
I might go with this. It is just over 10% Crystal/cara. And I like rye beers.
For 11 gallons (41.6 L)
MALTS
17 lb (7.71 kg) American pale 2-row malt
2 lb (0.9 kg) flaked rye
1.8 lb (816 g) Caravienne malt
10 oz (293 g) 40°L crystal malt
HOPS
1 oz (28 g) Citra, 13% a.a., first wort hop
0.25 oz (7 g) Magnum, 13% a.a. @ 60 minutes
1 oz (28 g) Citra, 13% @ 15 minutes
1 oz (28 g) Citra, 13% a.a. @ 10 minutes
1.5 oz (43 g) Citra, 13% a.a. @ 5 minutes
2 oz (57 g) Citra, 13% a.a. @ flameout
6 oz (170 g) Citra 13% a.a., dry hop 5 to 7 days
YEAST
Wyeast 1272 American Ale II, 10-15 million cells per mL
ADDITIONAL ITEMS
2 lb orange blossom honey at flameout*
See Denny's suggestion for cara/crystal level of 5-10%. The recipe you posted sits around 24% crystal, awfully high. You may have attenuation issues, too sweet, etc. I do not have a replacement recipe for you but that is a lot of crystal malt
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