BeerBorg

I'm hoping the floral/citrus will come from the Palisades and Citra, and the spice at the end from the rye. I think for the first try I'll keep the hops as is, but add 1/2 lb. of flaked rye. Mash for 60 min and check it with my refractometer, which I have already and love! It has never committed suicide like my hydrometers did, and it make me feel like a mad scientist. Next time try some Styrian goldings to compare.

Thanks for your help so far! I knew I could get some good feedback.

OK, boys and girls, the mash water is heating as we speak. I'm going with the no-sparge technique described by John Palmer. Basically BIAB but using a cooler mash tun so I don't have to lift a bag of wet grain. I did end up using half a pound of flaked rye. It didn't seem like much in 12 lbs... I hooked the drill up to my Barley Crusher and that went slicker than snot on a doorknob (as Grandpa Bennett would have said, but not me :lol). I am stoked, this is gonna be good, I think.

Only Rye was the half lb of flaked or did you have the original 2.25 lbs of rye malt? If only a half total you may not get the spice notes from the Rye.

2.5 lbs American Rye + 0.5 lb flaked Rye

Ok so 25% grain bill? I did one with half flaked half malt about 34% grain bill and had slight bit of the rye spice.