I just threw together a recipe idea for a multi-grain beer that’s theoretically inspired by Pete’s Multigrain, made by Pete’s Wicked Ale brewer many years ago.
Goes like this:
US 2 row 65%
Rye Malt 19%
Flaked oats 8%
Wyermann crystal wheat 8%
1oz Neslon Sauvign 60 min (just because I have it laying around )
0.5oz Ahtanum 15 min
0.75oz Ahtanum 10 min
0.75oz Ahtanum 5 min
I put this together in about 5 minutes without all the hand-wringing that goes into many of my recipes, so I’m interested in sanity-checking . Looking at it on paper, it’s a crap-load of specialty malt, but since Briess rye is significantly diastatic, and I’ve always found US05 to be a monster attenuator, I think it will be OK in general.
Any thoughts or ideas for possible adjustments?