Stacie's Wicked Ale
brown ale, Pete's Wicked Ale, extract
Source: Eric Hale (EricHale@aol.com),
HBD Issue #1743, May 29, 1995
I just cracked a bottle of a Pete's Wicked Ale clone. I take no credit for
the recipe. I got a copy of it from Steve Bailey at the Home Brewing and
Wine Making Emporium (my favorite home brew store - 800 455-BREW). *Not an
ADVERTISEMENT - just an ACKNOWLEDGMENT*
I've renamed after my wife...
Anyway, there are a bazillion Pete's clones out there. This one is sorta
close to Pete's. It's got the flavor and color. It's much more rich,
though. More hoppy, too. Probably a little too much Barley and Choc Malts.
I'll cut them back by 25% next time.
- 6.6# Northwestern Malt Extract - Gold
- 4 oz Chocolate malt
- 8 oz Klages Malt
- 8 oz 60 Lovibond Crystal Malt
- 8 oz Black Barley
- 1.5 oz Northern Brew Hops at 60 min
- 1.0 oz Hallertau Mittelfreu at 10 min
- 0.5 oz Hallertau Mittlefreu dry (in secondary)
- Bell's amber ale yeast (or Wyeast 1056)
Steep grains in 150 to 160 degree F water for 60 minutes.
Remove grains and bring to boil.
Primary for 3 weeks
Secondary for 3 weeks
Bottled for 2 weeks.
(I shoulda racked earlier. But I got busy... didn't even read the
HBD! Can you believe it?)