BeerBorg

The first attempt at this brew is 3 weeks in the bottle. I did a "carb check" tonight . yeah I know, worthless with out pics. but who takes picks of a carb check? I expected green beer, what I got may easily be the best ale I've brewed to date, even if it is green. I believe it's going to be truly awesome in a couple more weeks. That rye has improved it immensely. Now to figure the hops out... while adjusting the grain bill I just doing a "bitter" boil, didn't want to confuse the grain taste with flavor and aroma additions. here's the whay's in it got a suggestion on the hops to enhance the rye?

5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 3 7.4 %
8.0 oz Rye Malt (4.7 SRM) Grain 4 7.4 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.7 %
0.26 oz Galena [14.10 %] - First Wort 60.0 min Hop 6 31.0 IBUs
0.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6 lbs 12.0 oz

Looks good Jim...

So, the Rye adds some spicy qualities to the grain bill... And the flaked corn helps to keep it light on the mouth...

I'ld proably go with Hallertau or East Kent Goldings...

Another direction would be something complex like Mosaic...

Or, you could use Tettenang or Tettenang and Hallertau and serve with a twist of lemon...

Lots of options, that's what's great about this hoppy... ...er, I mean hobby!

I have actually been considering East Kent Goldings myself. I've also givin some thought to cluster

Sorachi Ace goes really well with Rye too IMHO.

My Rye beer almost always gets at least some, if not all Liberty
I alsos use as much as 50% Rye in some

JJ here is the hop schedule for our house Rye IPA that is ala SN's Ruthless Rye.

This is a great flavor profile.

Although my house rye is an IPA and not APA, I use Zythos for the bittering and cascade for flavor, aroma, knockout, and dry hop.

I've had some enjoyable Rye PA's with citra, chinook and simcoe in them.To me the trick is to not overly bitter the beer which will take away from the rye flavor but to give it more late additions and dry hops.

I'm experimenting with a ryePA this weekend. I'm going with 35% rye malt, I'll be using Austrailian Galaxy for hops. I wanted something to accent the rye, not overpower it. I'm hoping the 35% rye malt will be enough to shine through. Galaxy has passion fruit, black current and has a little spice to it. I haven't decided yet to what level I want bittering, but will do a FWH so it's cleaner vs harsh.

JJ with all the responses you are getting with this thread I'd say you are rye't on target. (OOHHH what a great annoy RB post this was)