NB's Rye Extract

Hi All,
I was wondering if any of you’s dudes has used the rye extract. I’m looking for taste strength input and perhaps a percentage of use in a 5 gallon batch.


NB’s Rye Malt Syrup:
70% 2-row
20% malted rye
10% caramel 40

I would use at least 50% rye malt syrup in your recipe, giving you 10% rye in the final product. Anything under 10% you wont get much rye flavor in the finished product IMHO.
Personnaly I prefer 15% - 20% rye in an APA and 20% - 30% in my IPAs