So this got me thinking... why not use rye as a base malt? Obviously it wouldn't be able to sustain large amounts of specialty grains, but it would at least be an interesting experiment. Perhaps a perfect experiment for my first small test batch (2-liter to 1 gal). Here's the recipe I'm thinking right now (numbers are for a 5-gal batch, though I'd scale down):
7.5lb Rye malt
2.0lb Dark wheat malt (German)
0.5lb Chocolate malt (Belgian)
Rice hulls (since both rye & wheat are known for stuck sparges)
Bittering hops to 20 IBU, no flavor/aroma hops
I also have Wyeast 3638 in stock... probably would use that as the yeast.
So what do people think of this idea?