Hoppy Rye Ale

We like using rye malt from time to time. We find it gives are beers an interesting texture and flavor. For this small batch beer, we decided to see how far we could push the percentage of rye in the grain bill. We were shooting for a beer that had distinct rye character with a malty back bone. This is not exactly what resulted. Hence the name, "Nothing to Wrye Home About". 

Recipe specifics:

Size (Gal): 3.00
Total Grain (lbs): 8 lbs
Projected OG: 1.055
Projected SRM: 6.7
Projected IBU: 26.8
Wort Boil Time (min): 60
Projected ABV: 5.8%

Fermentables:

37.50% -- 3.0 lbs Two Row
50.00% -- 4.0 lbs Rye Malt
12.50% -- 1.0 lbs Flaked Rye

Hops:

0.20 ounces of Exp. 7270 at 60min
0.25 ounces of Cascade at 05min
0.50 ounces of Ahtanum at 05min
0.50 ounces of Cascade at 00min
0.50 ounces of Ahtanum at 00min
1.00 ounce Cascade dry hopped for 4 days
1.00 ounce Ahtanum dry hopped for 4 days

Extras:

4 grams - Gypsum (split between mash and sparge)
1/4 Whirlfloc tablet
1/2 tsp Yeast Nutrient

Yeast:
WLP 090 - San Diego Super Yeast (pitched a 1L starter, decanted)

Mash:

Sacch rest: 60 min at 152F

Notes:

• 02/07/2016 (Super Brew Sunday): Brewed
• Pitched yeast at 64F
• Fermented at ~68 for 10 days;  kegged at 10 days
• 02/17/2016: kegged

Tasting Notes:
Sessionable beer. Much lighter in color than expected. A persistent haze appeared in the beer. Lightly hoppy. Needs a bit more malt backbone. Dank hop character might have been nice.