I’d like to try my hand at a rye IPA. I’ve never used rye before. How much of the malt bill should the rye make up?
Denny uses 18.5% rye in his famous beer. I would use that as a starting point.
That’s what everybody thinks, but it’s actually 18.475% 
I stand corrected ;D
You can safely use a lot more rye than that, but do not use any less or it will be difficult or impossible to detect.
It depends which brand of rye you use, IMO. Weyermann rye malt seems to be smoother than Briess (or maybe it has just had longer to mellow on its journey over here). So I find I can get away with using a larger percentage of the Weyermann.
I use about 25% rye malt in my Rye Ale, but it’s not an IPA. It’s only about 25-30 IBU.
This^^^^ I’ve gone as high as 60%, but I use 18.475% ( ) as a minimum.
Agreed. I’ve found that in general I prefer the Briess.
+1 to what everyone else has said. I would strongly recommend using Denny’s yeast as well, 1450.
My personal preference is around 25-35% rye.
Yep, 1450 is a great yeast. Attenuates but leaves a full, malty mouthfeel.
Thanks for all the comments, that’s exactly what I needed. Not sure if I have access to Denny’s yeast. I’m way up in Alaska and shipping liquid cultures this time of year will likely result in freezing and I doubt there is any in town.
Can’t wait to give this a try!