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Off-the-cuff "multigrain" recipe--any advice?

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%

OG: 1.055
8.2 SRM

1oz Neslon Sauvign 60 min (just because I have it laying around :slight_smile: )
0.5oz Ahtanum 15 min
0.75oz Ahtanum 10 min
0.75oz Ahtanum 5 min

~52 IBUs

US05 yeast

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 :slight_smile: . 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?

Looks good to me, I’ve never had Pete’s multigrain. But I like pretty much all beer. All good beer anyway. I’ve never used Nelson in anything so I have no idea what It might come out like. I DO know that 19% rye might be a bit. But ya never know. Might be a great beer. Lemme know how it turns out?

[quote=“rustyhoover”]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%

OG: 1.055
8.2 SRM

1oz Neslon Sauvign 60 min (just because I have it laying around :slight_smile: )
0.5oz Ahtanum 15 min
0.75oz Ahtanum 10 min
0.75oz Ahtanum 5 min

~52 IBUs

US05 yeast

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 :slight_smile: . 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?[/quote][quote=“HellBound”]Looks good to me, I’ve never had Pete’s multigrain. But I like pretty much all beer. All good beer anyway. I’ve never used Nelson in anything so I have no idea what It might come out like. I DO know that 19% rye might be a bit. But ya never know. Might be a great beer. Lemme know how it turns out?[/quote]

Thanks for the response–this one’s already a done deal given that I brewed it ~5 days ago. It smells great…mostly of oats, believe it or not, but I agree that the rye will probably end up dominating. Not a bad thing, but I suspect that if I do something similar again, I’ll split the base and used some wheat malt to balance things out a bit.

I think primary fermentation will be done in a day or two, so we’ll see how it goes from here :slight_smile: .

Update:

I left this sitting in the primary for quite a while due to general laziness, but kegged it a little over a week ago. It’s good, but it’s not quite as “multi” or “grainy” as I’d have wanted.

Basically, there’s too much bitterness and hop flavor to let the grainbill really show. I get the spiciness of the rye, for sure, and the creaminess of the oats, but other than that it’s just kinda like an APA. Very tasty in its own way, but next time I would back off the hops and also do the base malt as a split of 2-row and wheat.

I’m thinking the hops will mellow in time, so we’ll see how it is in a few weeks.

Also, for the record, this is the first time I’ve used Nelson as well, but given that I just used it for bittering since it was the only high-alpha hop I had lying around, I don’t even taste it above the Ahtanum used for the late additions.

:cheers:

A certain fairly well known home brewer that has a famous rye recipe floating around says 20% rye is about the smallest amount you should use.

A certain fairly well known home brewer that has a famous rye recipe floating around says 20% rye is about the smallest amount you should use.[/quote]

I thought DC’s threshold was 15%, but without looking it up I could easily be wrong :slight_smile: .

Anyway, for this recipe, I think the amount of rye is not too far off. It’s not that I’m getting too much rye, but not enough of the other grains, particularly the wheat. Cheers!

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