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Pete's Wicked Clone

This is the recipe that Pete’s Wicked Ale would send you if you requested a homebrew recipe equivalant.

Ingredients: (5 gallons)
8 oz 2-row 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)

-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 boil.

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.

Source: George Hummel - Pennsylvania

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