Dry Hop This Rye Ale?

I have the following fermenting and am considering doing a dry hop.

Rye Honey Ale – 6.5 gallons

6 pounds 2-row
3 pounds rye
1 pound flaked wheat
.25 pounds golden naked oats
1 pound honey partway into the chilling

1 oz Mount Hood @ 60
0.5 oz Hallertauer Tradition @ 20
0.5 oz Hallertauer Tradition @ 1

US-05 @ 58 degrees

About 20 IBU, 1.046 SG, 4 SRM

So a small dry hop addition or you think I should let it ride?

I have available:

  • Mount Hood
  • Hallertauer Tradition
  • Simcoe
  • Zeus
  • Chinook
  • EKG
  • Crystal
  • Cascade
  • Pearl
  • Willamette

If you want to taste the rye, leave it alone. If you don’t care about the rye, then it’s your beer, throw some dry hops in there if you want to. I find that with German-style hops including your Mt. Hood and Hallertau Tradition, you will get plenty of hop flavor without late hopping or dry hopping required. So personally, I wouldn’t. But it’s your beer. Do what makes you happy.

I haven’t gone wrong trusting your judgement in the past, so I think I’m going to let it ride as is. Thanks.