I bought some rye malt and I'm going to add it to one of my regular brews, just to see what effect it has on the character of the beer. I've read that it adds a spicy characteristic to the beer. So, I'm curious if this works better with a particular style of hop? I'm not sure about spicy with citrus (been using Cascade). I'm thinking of a noble hop or perhaps a traditional English hop.
I'm only planning on adding 1/2 lb this first time. The only reference I've found is Denny's recipe that is about 19% rye. This would only be about 5%. Would 10% be better to detect the character?