So I have 2oz of Willamette, 1oz of Magnum, and 2oz of Fuggles to play with (if necessary) and I came up with the idea of a Willamette forward Rye Amber around 4.5-5.5% but I can't for the life of me come up with a simple styled recipe. I never did an amber like this so I am asking for help haha. I was thinking if a little Munich is involved replace that with rye? I'm looking for spicy from the rye to compliment the Willamette. Like a hop forward spicy rye Alt or something if that makes sense. 04, Windsor, or 05 for yeast id what I have in the fridge to use. Thanks in advance everyone.