Rick's Wicked Summer Ale
pale ale, all-grain, Pete's Wicked Summer Brew, lemon
Source: Rick Gontarek
(GONTAREK@FCRFV1.NCIFCRF.GOV), HBD Issue #1744,
May 30, 1995
Hi everyone! A few have asked for a clone of Pete's new Wicked Summer
Ale. This is not a clone, but an attempt to create a quaffable,
refreshing brew for summertime consumption. It is basically a
low-hopped ale with wheat malt and some lemon added for flavor.
IMHO, a fine brewski for enjoying along with some charcoal-grilled
swordfish, grilled red peppers, grilled vidalia onions, and
fresh Summer berries. Ah, but I digress...
This is a nice refreshing brew with a hint of lemon.
Let me know if you brew and enjoy this one!
- 4 lbs. American 2-row pale malt
- 3 lbs American 6-row pale malt (had some sitting around)
- 3 lbs wheat malt
- 1/2 cup crystal malt (40L)
- 1 oz cascade pellets (6.3%AAU)
- 1/2 ounce Tettneng pellets -flavor-(4.5%AAU)
- Grated lemon peel from 2 lemons (do *not* use the bitter white pith)
- Juice from 2 lemons
- Wyeast 1056 500ml starter
Step-mash: Add 2.25 gal of 54degC water to crushed grains and
stabilize to 50-51degC for 30 min. Add 1.25 gallons of 93degC
water to bring temp to 65degC; hold there for 90 min. Mash out,
Bring wort to a boil and add Cascade hops. After 30 min, add 1/2 ounce
tettnang hops, lemon peel, and lemon juice. Boil for another 30 min or
so until volume is about 6 gallons. Chill wort, put into fermenter,
let trub settle out for a few hours, transfer clear wort to a sanitized
glass carboy, and pitch yeast.
OG= 1.052 (for a lighter beer, bring volume to six gallons)
When bottling, add 3/4 cup corn sugar and juice and zest from