Of course!
I full volume BIAB and squeeze like it owes me money. Most of my batches are 3g, but I have blown this up to 5G and it juuuuuust manages in my Mash & Boil unit.
65% 2 row
25% rye malt
7.5% munich
2.5% crystal rye
~12ibu tettnang or mittelfruh at 60
~8ibu tettnang or mittelfruh at 15 (I prefer tettnang at each addition, but have done both interchangeable.)
34/70 yeast fermented at 50, raising up after a few days to 66ish, then back down as low as I can get (about 50) until I package.
Alternatively, Nottingham yeast at 66 throughout. Much easier and similar end product.
Shooting for 1.051 OG, usually finishes between 1.008-1.010 to give me around 5.2-5.5% abv.
I've gone as high as 35% rye, but I really like the addition of the crystal rye (and the added color) and it seems to allow me to lower the overall rye %. Its a hard flavor to nail down, but it goes over really well in my circles. But it gets squirrelly in a hurry. Without the crystal rye, I would probably bump the rye to 30% and drop a bit of 2 row. If I want it to look more menacing, I toss a pinch of special carafa 2 towards the end of the mash.