Stacie's Wicked Ale

Classification: brown ale, Pete's Wicked Ale, extract

Source: Eric Hale (EricHale@aol.com), HBD Issue #1743, May 29, 1995

I just cracked a bottle of a Pete's Wicked Ale clone. I take no credit for the recipe. I got a copy of it from Steve Bailey at the Home Brewing and Wine Making Emporium (my favorite home brew store - 800 455-BREW). *Not an ADVERTISEMENT - just an ACKNOWLEDGMENT* I've renamed after my wife...

Anyway, there are a bazillion Pete's clones out there. This one is sorta close to Pete's. It's got the flavor and color. It's much more rich, though. More hoppy, too. Probably a little too much Barley and Choc Malts. I'll cut them back by 25% next time.

Ingredients:

6.6# Northwestern Malt Extract - Gold
4 oz Chocolate malt
8 oz Klages Malt
8 oz 60 Lovibond Crystal Malt
8 oz Black Barley
1.5 oz Northern Brew Hops at 60 min
1.0 oz Hallertau Mittelfreu at 10 min
0.5 oz Hallertau Mittlefreu dry (in secondary)
Bell's amber ale yeast (or Wyeast 1056)

Procedure:

Steep grains in 150 to 160 degree F water for 60 minutes. Remove grains and bring to boil.

Primary for 3 weeks
Secondary for 3 weeks
Bottled for 2 weeks.
(I shoulda racked earlier. But I got busy... didn't even read the HBD! Can you believe it?)