Tyrant Ale

Classification: pale ale, Pete's Wicked Ale, extract

Source: Jeff Hewit (jhewit@freenet.vcu.edu), HBD #1719, 5/1/95

I've been trying to brew something close to Pete's Wicked Ale, IMO one of the better widely available micros. I found a number of recipes here and on RCB, all different. I merged what seemed to be the better suggestions from these recipes, plus what I read on the label (without looking, can anyone tell me what two ingredients are indicated on the neck label?) and came up with Tyrant Ale (Tyrants are wicked, aren't they?).

This brew is a bit darker than the real thing, but tastes very similar. I am very pleased with it, and will probably brew it again someday.

Ingredients:

6.6 lb amber LME (I used Northwestern)
1.0 lb amber DME
1.0 lb amber crystal malt
0.5 lb chocolate malt
1.25 oz Brewers Gold Hops - boiling (60+ min)
1.00 oz Willamette Hops - aroma (end of boil)
0.50 oz Willamette Hops - dry
1 tsp gypsum
1 tsp Irish Moss
Liquid Ale Yeast (I used William's English Brewery Ale)
0.75 cup corn sugar for priming

Procedure:

Add gypsum to 2 gal water, and steep grains @150 deg F for 30 min). Add boiling and aroma hops at appropriate times; add Irish Moss whenever you think it's the right time (I've noticed widely varing opinions on this, and I think they're all right) After about a week, transfer to secondary fermenter and add dry hops - prime and bottle after another 2 or 3 weeks.