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Pete's Wicked Clone

Classification: pale ale, Pete's Wicked Ale, all-grain

Source: Tom Leith (, HBD Issue #1105, 3/25/93



Mash-in 4 gallons at 57 C (135F) strike heat.
Falls to 52C (126F). Protein rest 30 minutes.
Raise to 68C (154F),
Saccrification 2 hours.
No mashout due to brain-cloud. (You should mash out).

Sparge with 6 gallons at 75C (167F)
Got 7-1/2 ~ 7-3/4 gallons. Gravity is 1046.
Extraction = 29.7 points/#/gallon.

Boil 90 minutes.

Chill to 25C (75F). Pitch yeast.

If your extraction rates are routinely below mine, add grain accordingly in your recipe. Just add to the two-row, don't bother to adjust the specialty malts, its just not necessary. My water is fairly soft, and slightly alkaline. I use two tsp gypsum in my mash water. Your mileage, of course, may vary. If you want a 1055 beer, lose 1# of two-row. But I like mine at 1060. FG was 1018. I had to add 1/2 gallon water at bottling to bring volume up to 5 gallons.



From Jim Busch (

While I think this is a fine recipe, for a Petes Clone, try all Cascade for the hopping. I would also tone down the OG into the 1.052 - 1.055 range (as Tom indicated by suggesting less pale malt). One can also try the Worlds Greatest Yeast (tm): Wyeast 1056/Narragansett/Dominion Ale. You can also make a fine example of this beer with a single step infusion. In fact, the body may go up in the final product when a single step is used due to the rapid conversion of domestic pale malt between 130 and 150F. Tom certainly has plenty of body in his 1.060/1.018 beer, but if you try the Worlds Greatest Yeast (tm), the FG will approach 1.010- 1.012. By dropping both OG and FG, you will end up with roughly the same alcohol by volume.