I need to brew with rye for a little local comp, and need it to be ready to be judged from a 5 gallon keg in about one month after the brew day. Here's what I'm planning: 333 pale ale, 3 hops, 3 malts, and Brett trois. 3lbs malted rye 3lbs malted wheat 3lbs pale 2-row 1lb rice hulls 122F for 15 mins 155F for 60 mins 168 mash out for 10 mins 1 oz Galaxy(14%) @60 1oz Amarillo @5 1oz Galaxy @5 1oz Citra @5 Ferment @ 70F with Brett trois, secondary with 1oz of all three hops for 3 days, cold crash and keg. Should be about 5 1/4% abv, 80something IBU'S, tropical fruit/citrus flavors and aroma with pretty good bitterness. Anything you would change??
80 IBU's for a pale seems a little high, but now a days it's all about increasing everything I guess. I'd probably skip adding all the hops at 5 and add them at flame out, or even save them for a huge multi state dry hop. Brett will start to do work on those hops and might not come out as you imagine them to be. Also keep in mind the rye and the brett will give a perceived dryness to the beer, so take that for whats it's worth in your hopping.
Adding at flameout should get it closer to 50ish IBU's. I want fruity hop flavors and aromas to go with the fruity trois, but also a bit of bitterness.
I would move the 5 mins to flameout. Given the rye and wheat, I would also be prepared for a potential sparge nightmare, good luck
Call it Pale Ale, hops speaking I name it IPA, yeast wise it's nothing but PA. You can name it "lost PA". As soon as you put your recipe in the right beer style definition, you save yourself BS Critique.
I'd lower the ibus by throwing those 5 minute additions into a flameout hop stand. Give much better flavor/aroma. I'd definitely call it an IPA tho, IMHO. Sounds tasty. Those hops are awesome.
