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I was curious if anyone has tried this.method of using a rye backset in say a 60% corn 20% wheat 12% malted barley and 8% oats mash. If so does it impart a nice spicyness to the corn mash?

Sounds like it will make a good bourbon. Go for it.

Haven’t tried this specifically but am generally a backset user for my whiskey mashes. I suspect for your end product 99.9% of people couldn’t tell if you used a high rye backset vs backset from your same recipe. If you want some rye flavor I’d just modify your grain bill.

But I’d love for you to do a side by side and prove me wrong.

Haven't done that specifically but I'm very interested in results if you do so. I can say that backset does have a flavor contribution, depending upon percentage used. And be careful with the percentage used. I'm not sure if spiciness will be the outcome specifically, but this seems like a nice bourbon start.

I'm wanting a smooth bourbon without being too sweet. I was hoping the backset would offer some flavor of rye without it's rough edges.

Could also use triticale for best of both.

I’ve not tried that specifically but I’ll bet you will notice it. Rye has a fairly distinct smell and taste that stands out. Please give it a try and let us all know how it turns out.