For what it's worth, in my last Black Ale, I used only 1% Black and 9.5% Chocolate and got 38 SRM, and for awhile I thought it was too roasty, until it conditioned another week. And also, the roast flavor hides the yeast flavor (Abbey WLP530) so that it tastes almost like a standard Porter or Stout. I would think that one would have to back off the Roast a lot for the Rye to show at all.