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Pete's Wicked Ale Clone

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

Book Holders

by Gbug

OG: 1.062 FG: 1.015 ABV: 6.2% IBU: 30

Pete's Wicked Ale

by Richard F Shoff Jr

OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 29

#2 BYO Rogue Hazelnut Nectar Clone - Batch 2

by ncaswell2@gmail.com

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 33

Original Gravity:

1.056

Final Gravity:

1.016

ABV (standard):

5.3%

IBU (tinseth):

32.4

SRM (morey):

23.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.16 oz	Cascade (Pellet)	16.75	35.8%
2.08 oz	Brewer's Gold (Pellet)	15.65	64.2%
3.24 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-12 00:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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