Pete's Wicked Ale Clone - Beer Recipe - Brewer's Friend

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Pete's Wicked Ale Clone

186 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.88 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gordon Strong, BYO Nov 2017
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday September 11th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 73.5%
3 lb Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 24.5%
4 oz American - Chocolate4 oz Chocolate 29 350 2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Cascade0.66 oz Cascade Hops Pellet 7 Boil 60 min 16.75 20.4%
0.33 oz Brewer's Gold0.33 oz Brewer's Gold Hops Pellet 9 Boil 60 min 10.77 10.2%
0.75 oz Brewer's Gold0.75 oz Brewer's Gold Hops Pellet 9 Boil 5 min 4.88 23.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop Day 6 15.4%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Dry Hop Day 6 30.9%
3.24 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Baking Soda Water Agt Mash 1 hr.
5.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3.40 g Gypsum Water Agt Mash 1 hr.
0.11 ml Lactic acid Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Mash In Strike -- 149 °F 60 min
2.75 gal Mash Out Infusion -- 168 °F 15 min
3 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 5.07 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 7.88 31.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes

Alternate yeast: Wyeast 1007 German Ale, SafAle US-05, WLP001

Heat water and mash per schedule.
Collect 6.5 gallons from the mash.
Boil for 75 minutes, adding hops per schedule.
Chill to 68 deg F and rack to fermentor.
Oxygenate and pitch yeast. Ferment at 68 deg F.
After fermentation is complete, dry hop for 3 to 5 days.
Keg and force carbonate or bottle condition.

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  • Last Updated: 2024-09-12 00:34 UTC