I'm planning to brew an amber rye ale in a week or two. It's intended as a bit of a kitchen sink beer to use up ingredients, and also intended to be something that I can brew and ferment with minimum hassle. We're moving houses in about a month (just up the hill, so not too awful), so I'm aiming for a recipe to minimize time commitment. I'd like to keep it <5% abv, also.
I really like the classic American amber ale style (it's woefully underappreciated these days, in my opinion!), but want to do a rye twist for something a little different.
My current draft recipe:
71% 2-row malt
18% rye malt
6% crystal 60
4% crystal 135/165 (Bairds) malt
1% chocolate wheat malt
and of course a generous helping of rice hulls...
2 oz. Cascade at 60 minutes to hit ~35 IBU, with 1 oz. dry hop in the keg.
Target of 1.048 s.g., 1.012 f.g., Full volume mash at 156 degrees, no sparge (in Anvil Foundry)
The only thing I'll need to pick up from my LHBS is the rye malt, but the rest of it is on-hand. The crystal 60 and chocolate wheat will finish up some "spare" grains I have sitting around. The Cascade hops are some whole hops that my dad grew, and will finish up that stash in my freezer.
I currently plan to use Lutra kveik yeast given its clean fermentation profile, but am open to other thoughts in the kveik realm.
Feedback? My main area of feedback concerns the proportion of rye malt -- too much? Should I consider flaked rye instead?