[jeffy]

My rye IPA uses about 20% and I find it more rye flavorful than most of the commercial examples.  I guess it also depends on the type of hops you use, because some varieties seem to accentuate the rye flavor.  Do you agree with that, Denny?

I'd never thought about that before, but it makes sense.  Guess I'll have to start experimenting to see which ones do what.  What do you think, Jeff?

I'm not sure about accentuating the flavor of rye by hop variety.  I thought you'd know.  The last Rye IPA I made I used all cascades at about 68 BU's.  I really liked it.  It scored well at competition (40.5 avg) and had good notes about Rye flavor.  The previous Rye IPA I used Amarillo, Ahtanum, Chinook, Newport and Amarillo (62 BU's).  It was pretty good, too, but my tasting notes are blank.  Before that I used Cascades and Ahtanum (53 BU's).  I like to mix up the hops and tend to use citrusy ones because it's an American IPA after all.
Since I make 10 gallons, I usually split it into two fermenters and pitch one with a Belgian yeast for variety.

[dannyjed]

I made a Rye APA with all Amarillo and dry hopped with Cascade and it turned out fantastic (around 45 IBU's).  What Belgian yeast do you use and how do you like the results?  That sounds interesting.

[jeffy]

I made a Rye APA with all Amarillo and dry hopped with Cascade and it turned out fantastic (around 45 IBU's).  What Belgian yeast do you use and how do you like the results?  That sounds interesting.

Lately I've been using Wyeast 1388.  I really like the combination of spiciness from the yeast and the hops.

[denny]

I think the "dankness" of Columbus hops goes really with the rye flavor.  I generally use Am. "C" hops, often with German hops in the background, for rye beers and I like the combination.  Guess I'm kinda in a rut and probably should experiment a bit more to see about your hypothesis.