This is my first attempt at using a bunch of rye in a beer, and it came out well!
Appearance: Light brown/copper with some red highlights. Slight haze that cleared up after some time in the keg. Fluffy off-white head.
Aroma: Herbal resiny hops, rich toast, and a small amount of dark chocolate.
Mouthfeel: Fairly big body with medium carbonation.
Flavor: Malts and hops both present themselves equally, and they’re massive – earthy dank hops and rich toffee / burnt caramel. The rye plus toasted malt and slight buttery english yeast character play nicely together. The hop flavors are somewhat aggressive and really pierce through in the finish.
Overall: Not the most sessionable beer I’ve ever made, but merits for huge huge flavors – big, toasted malts and coarse earthy hops which seemed to be in a nice balanced state. Switching over to an American yeast would help to dry it out a little more and let the hops shine, which might make it a little more easy drinking, but I thought having the malt flavors out in front was nice too.