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I have tried two rye IPA recipes in the past, and have been underwhelmed by the presence of rye in both of them. I got some rye on the last group order, and am going to try brewing an American Rye. On Jamil's show, he gave a recipe for an american wheat/rye, and recommends 50% rye to 50% 2 row. In BCS, however, he backs it down to 50/25/25 2 row, rye, and wheat (in the rye version of the recipe). I adjusted the recipe to 70% 2 row and 30% rye. Should I knock this back up? Or is 30% already too high? Thoughts?

30% is about par for the big beers like hop rod rye. 50% isnt' crazy, he uses 50% in BCS roggenbier (pg. 199)

I made a kick ass rye with 31% rye and 69% two row.
Used Saaz as a flavouring hop. This blonde turne out super.

Don't be afraid of high concentrations of rye malt. But for 15% and up I'd add a pound or so of rice hulls to the mash to ensure I don't get a stuck mash.