I do love the dry spiciness that a little rye malt adds to an American IPA.
This popular recipe by Denny Conn was fairly straightforward, but I couldn’t resist adding my own twist to it. I did follow the recipe right down to using Wyeast #1450 yeast, also known as Denny’s Favorite (yes, he has his own signature yeast). My twist was in the water profile. Instead of adjusting my water to have a high sulfate to chloride ratio (which you would do to enhance the hop bitterness) I reversed it to have a higher chloride to sulfate ratio. This is what most New England IPA recipes call for to mute the hop bitterness and soften the mouthfeel.
The results are quite nice and I have had very positive comments from those who have tasted it. Here is my review of this brew: