Pete's Wicked Clone
pale ale, Pete's Wicked Ale, extract
Source: Mike Lemons (firstname.lastname@example.org), HBD
Issue #1236, 9/29/93
Tasting Notes: In a side-by-side comparison with Pete's Wicked Ale, the
two beers were nearly identical. The homebrew was preferred because the
roasted-coffee-like flavor component was slightly stronger and much more
persistent in the homebrew. This was probably due to the freshness of
the homebrew. (Who knows how long the Pete's Wicked Ale has been sitting
on a shelf!)
- 6 lb bag of William's nut brown extract: "includes a blend of
pale, victory, crystal, chocolate, dextrin, and other malts"
- 6 oz of crushed chocolate malt. (Lovibond 350)
- 1 & 1/3 ounce cascade hops
- 1 cup of corn sugar for priming
- Wyeast American/Chico Ale
Prepare the chocolate malt in a separate boiling pot containing at least
a gallon of water. Add the chocolate malt to cold water. Raise the
temperature to 170 F. Pour the hot liquid through a strainer into the
main brew pot to remove spent grains.
Hops added : "Cascade" State: "Whole 1992 4.6%" Amount: 0.95oz Boiled for:
Hops added : "Cascade" State: "Whole 1992 4.6%" Amount: 0.30oz Boiled for:
You probably could substitute a simple pale ale extract with some crystal
malt for the William's nut brown extract.