I am bringing a number of beers to NCHF next month. One of them will be a "San Diego Style" hoppy session ale I will brew this weekend - the idea is something about 1.045 and 55 IBUs. My first instinct was to just go like a mini APA or a bitter for the malt bill - 96% 2-row and 4% Crystal. But then I thought of building body with rye and building maltiness with Munich and thought of doing a beer that was essentially a third each Munich, 2-row, and Rye. Can anyone think of a reason why rye malt wouldn't be good in this application, or why I might want to use less than 25-30 percent rye malt?