Pete's Wicked Ale Clone

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

Source: Tim Fields (74247.551@compuserve.com), HBD #1872, 11/1/95

Here is a Pete's Wicked Ale Clone recipe from Mother Earth News, Dec '94 or Jan '95 issue.

Note:This recipe is by George Hummel, owner of Home Sweet Homebrew in Philadelphia, PA. It appeared in "Mother Earth News" December 1994, and is used in Cats Meow with the permission of the author.

Ingredients: (5 gallons)

8 oz 2-row Klages Malt
8 oz 60 Lovibond Crystal Malt
8 oz Special Roast Malt
4 oz Chocolate Malt
6.6 lbs Northwestern Gold Malt Extract (unhopped)
1.5 oz Brewer's Gold Pellets (bittering, 60 minute boil)
1 oz Brewer's Gold Pellets (last 10 minutes)
Wyeast 1056 American Ale yeast
1/2 ounce Brewers Gold pellets (dry hopping)

Procedure:

Here is what I would suggest:

Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to 1 hr, stirring occasionally. Remove grains, add extract and bring to a boi l.

Total boil time 75 mins.
-Boil for 15 mins, then add bittering hops.
-Continue for 50 mins, then add aroma hops (10 mins before knockoff)

Cool to pitching temp, pitch yeast (build a starter for the yeast)

Add dry hops after fermentation has completed, so the escaping gas will not carry your hop aroma out of the airlock. I would probably ferment in primary for a week, rack to secondary and add the dry hops after activity had subsided. Others have suggested using primary only, just wait till all fermentation activity has subsided.