Hey Brewers. So as with my previous recipes, this is the first time using an ingredient - Rye. I have had so many great hoppy Rye ales, that I think it is time that I give it a shot myself. So the last few beers I have made have been dry and on the lighter side, but coming into "winter" in Australia I want to start getting a few heavier brews down hence the higher FG. I'm hoping for a slightly sweet, fruity/light berry beer ( trying to keep it out of the IPA hop punch range) hopefully with some spiciness from the Rye and a medium bitterness. I am going to have to go with trial and error for the colour I was as you don't really know yet. I nearly always dry hop or brew beers that or malt or yeast dominated to the point that I don't really know how much flavour/aroma carries over from the boil/whirlpool. Anyway here is the recipe : https://www.brewersfriend.com/homebrew/recipe/view/434788/red-ryder Would like to know if people think that I will get enough flavour/aroma from the late and whirlpool hops? And has anyone used the 1099 yeast before? Cheers for any info or advise you may have.