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[Yeasty Boy]

You put basically 30% rye in an Am Pale and won all of those awards? And almost 7% abv? Who was judging?Does look like a tasty beer though. I'm a fan of big American rye ales. Probably time to get one together for late summer. I kept one around for a little over a year and started getting this crazy vanilla thing, like I'd oaked it (but w/o the tannins.) It was strong enough and distinct enough, I actually had a brewer friend call me out trying to say I had put vanilla extract in.Tasted a 50% rye ale (think it was all malted) that had this crazy thick viscosity to it. A bit unpleasant at first, just seeing those bubbles struggle to get to the top of the glass. I didn't ask but I bet he didn't to a b-g rest. Highest I've gone was 25% (1:1 flaked/malt) and it works well for me when I want that rye kick.When you think about it, there's really a separate style here that isn't represented in BJCP. I'm sure it got a huge push from Denny's famous recipe. It's basically an American IPA with noticeable (>10%?) rye flavor. It's too strong to be an APA, and often too dark. All the more true for Am wheat/rye, which is what it really is. I hate to even suggest and Imperial wheat/rye category, but call it what you will, an A W/R with the SRM, IBU and SG range of an AIPA would fit a lot of these beers.I can say I know more homebrewed versions of this here in No CO than of Kölsch and Cali Common combined....