Pete's Wicked Clone
brown ale, Pete's Wicked Ale, extract
Source: Richard H. Clark (email@example.com),
(Commented that a previously posted recipe from Home Sweet
Homebrew was not even close to duplicating the taste of
Pete's Wicked Ale....suggested this as an alternative. ---Ed.)
I just brewed one very similar to this, and it came out remarkably like
Pete's, but better, of course! Mostly because I wanted something along
the same lines, but don't particularly care for Pete's. I left out the
toasted barley, and swapped the Northern Brewer for Chinook (my fav!),
and used Wyeast 1728 Scottish instead of the 2112. I used Morgan's dark,
and Cooper's light extracts.
- 3.5 lb unhpped dark extract (Morgans)
- 1.75 lb unhopped light extract (Coopers)
- 2 oz toasted barley (yes, toasted, for that bitter burnt taste!)
- 8 oz chocolate malt (for brown head!)
- 1 oz Northern Brewer bittering (Boil 1 hour!)
- 1.5 oz Cascade (last 10 minutes)
- Wyeast 2112 California
Notes: FERMENT WARM - 70F !
Ferment only about a week.
Bottle for 2 weeks.