Mosaic APA with Rye - Sound good?

How does this sound? I read that Rye goes well with Mosaic, it also said start at 10% so thats what I went with, never used Rye before but I do like Rye bread....
Going to use Magnum for bittering since I have some left and add the full 100g of Mosaic at 30, 15, 10, 5, 0 and dry hop stages, I also dropped the crystal to 5% and am using carapils as my last few IPA's have not turned out great as I overdid the dark crystal and the % of said crystal as well, basically you cant taste the hops!
Comments???

HOME BREW RECIPE:
Title: Mosaic APA

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.045
Efficiency: 68% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.010
ABV (standard): 6.49%
IBU (tinseth): 49.01
SRM (morey): 4.99

FERMENTABLES:
4.3 kg - United Kingdom - Pale 2-Row (81.9%)
0.5 kg - German - Rye (9.5%)
0.25 kg - German - Carapils (4.8%)
0.2 kg - United Kingdom - Wheat (3.8%)


HOPS:
5 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 9.52
10 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 30 min, IBU: 12.97
10 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 15 min, IBU: 8.38
17 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 10 min, IBU: 10.4
23 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 5 min, IBU: 7.74
20 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Aroma for 0 min
20 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Dry Hop for 0 days


YEAST:
Fermentis / Safale - American Ale Yeast US-05


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... mosaic-apa

Yep, but maybe shove em all towards dry hop instead.

ye id definatly up the dry hop. im supping one at the moment and looking at your recipe id up the bittering some more and maybe not use so much of the mosaic mid range. try dry hopping it with 50 - 60g of mosaic. even more if you wish as it will take it no problem.
you will have a nice beer

[calumscott]

I agree. Use more Magnum for bittering and push all the Mosaic later. Forget the 30 & 15 min additions and use them over the 5, 0 and dry instead.

I do like the concept and if it pans out I might just be copying it!

Cheers guys, I'm really only wanting to buy 1 packet of hops, so I added some centennial to the mix since I have 2 pack of it in the freezer

I was also wondering if anybody has used Rye before, after I cobbled this together I read that it sometimes results in a stuck sparge? I do have some rice hulls so can chuck them in?
The Mangnum is a few months old now so I dont know what the AA will be like but as the recipe suggests around 58 I assume even if its dropped a bit I will still get say around 50 IBU's? Or should I just dump and use centennial for bittering?

HOME BREW RECIPE:
Title: MC Hammered

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.045
Efficiency: 68% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.010
ABV (standard): 6.49%
IBU (tinseth): 58.26
SRM (morey): 5.99

FERMENTABLES:
4.3 kg - United Kingdom - Pale 2-Row (81.9%)
0.5 kg - German - Rye (9.5%)
0.25 kg - United Kingdom - Cara Malt (4.8%)
0.2 kg - United Kingdom - Wheat (3.8%)

HOPS:
15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 28.56

10 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 30 min, IBU: 9.75

5 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 15 min, IBU: 3.15
10 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 15 min, IBU: 8.38

5 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 10 min, IBU: 2.3
10 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Boil for 10 min, IBU: 6.12

15 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Aroma for 0 min
45 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Aroma for 0 min

20 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 5 days
35 g - Mosaic, Type: Leaf/Whole, AA: 13.3, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 65 C, Time: 60 min, Amount: 14.3 L

YEAST:
Fermentis / Safale - American Ale Yeast US-05

Looks good to me. I made something not a million miles off a year or so ago.
It was 85% MO 15% Rye malt, bittered with cascade (open pack to use up) and Mosaic late on. Fermented with Mangrove Jack's M27 Belgain Ale i.e. as a Saison-type beer. It turned out really well, one my favourite brews so far. Have a pack of Mosaic in the freezer to try a repeat this summer, when it's too hot to brew anything else without temperature control.

Typical - the brewstore is out of Rye! Ended up subbing Vienna malt instead

Hmm, think a rye beer is my next stop now!