I recently made an IPA that had 2 lbs of malted rye out of the total 15 lb grain bill. Mashed all the grains at 152 for an hour in the cooler and double batch sparged as usual. After primary and a week of dry hopping, the beer had this awful harsh bitterness toward the finish... so much so that it was undrinkable. After aging a few weeks it has gotten a lot better and is even pretty decent, but still has a bit of that harshness at the end. I wanted to use rye because I've noticed that a lot of the beers I like have rye, even if its not enough to be considered a rye IPA. I also know that rye is notorious for a spicy, peppery flavor, but I didn't expect it to be this much. Are there certain steps you have to take in the mash when using rye? Should I have used flaked rye instead? Did I use too much? Or is this harshness most likely not from the rye at all? This was the batch where I accidentally pitched at 90 before placing in my fridge set to 70.