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Pete's Wicked Clone 2

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Pete's Wicked Clone 2

back to search Back to Search  Style Details 

Beer Style: American Pale Ale  (10A)
Recipe Type: all-grain
Yield: 5 US gallons

American Pale Ale


  • 8# domestic 2-row
  • 1# CaraMunich
  • 1# CaraVienne
  • 1# dark German
  • 8 oz CaraPils
  • 6 oz chocolate
  • 4.4 aau Fuggles for 60 minutes
  • 4.4 aau Fuggles for 30 minutes
  • 5.2 aau Kent Goldings for 2 minutes
  • Wyeast 1098

Beer Profile

Original Gravity: 1.046
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


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.