Pete's Wicked ale clone - Beer Recipe - Brewer's Friend

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Pete's Wicked ale clone

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday March 8th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 oz Briess - American - Chocolate5 oz American - Chocolate 25 350 3.4%
2 lb American - United Kingdom - United Kingdom - Maris Otter pale2 lb United Kingdom - United Kingdom - Maris Otter pale 38 2.4 21.5%
2 lb Bairds - American - American - Caramel Malt - 60L2 lb American - American - Caramel Malt - 60L 35.4 60 21.5%
5 lb United Kingdom - United Kingdom - Maris Otter Pale5 lb United Kingdom - United Kingdom - Maris Otter Pale 38 3.75 53.7%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Brewers Gold0.75 oz Brewers Gold Hops Pellet 6.2 Boil 60 min 19.29 27.3%
1 oz Brewers Gold1 oz Brewers Gold Hops Pellet 6.2 Boil 5 min 5.13 36.4%
1 oz Northern Brewer - Cascade1 oz Cascade Hops Pellet 7.6 Boil 5 min 6.28 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.9 oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 164.5 °F 152 °F 60 min
6 gal Batch Sparge 175 °F 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.49 14  
Mash volume with grains 4.24 16.9  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.91 31.7
Equipment Profile Used: System Default
 
Notes

From the recipie:

6.625 lb Maris Otter malt
5 oz Chocolate malt
1.75 lb Crystal 60L

0.75 oz Brewer's Gold (60 minutes)
0.75 oz Brewer's Gold (10 minutes)

Danstar Windsor ale yeast

Target:

OG=1.052
ABV=4.9%
IBU=29
SRM=21

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  • Last Updated: 2020-04-11 02:41 UTC