My own version of a rye based beer is more of a wheat/rye beer: ---Ryeno Lips--- 2# flaked rye, 1/2# 40L Crystal, 1/2# Munich, 1/2# toasted 2-row (350 deg for 10 minutes) 6# wheat extract 1 oz Mt Hood (60min, 5-6 hbu), 1 oz Hood (30 min, 5-6 hbu), 1/2 Hallertauer (10 min, 1-2 hbu), 1/2 oz Hallertauer (2 min, 1-2 hbu) American Hefe Wyeast #1010 Primary ferment 1-2 weeks, secondary ferment 1 week, keg and enjoy! It turns out VERY smooth and runs across the tongue like velvet. I've made it seven times over my 15+ years of brewing and haven't been disappointed yet. Other favorites are: Fishhook ESB, Murderous Crow Schwartzbier, Bohemian Beauty, Starbucks Starry Night Espresso Stout, Admiralty Alt, Camel Spit IPA, Bockadoodledoo, Britisher's Brown Ale, and Watertown Blueberry Lager. My first batch in 1996 was a kit, the following 76 have all been original recipes. Find a style you like, read about it, comb the recipe books and sites, then go your own way... very rewarding when you just "nail it!" Cheers.