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Pete's Wicked Ale Clone

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Pete's Wicked Ale Clone

back to search Back to Search  Style Details 

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

American Pale Ale


Here is a Pete's Wicked Ale Clone recipe from Mother Earth News, Dec '94 or Jan '95 issue.


  • 8 oz 2-row Klages Malt
  • 8 oz 60 Lovibond Crystal Malt
  • 8 oz Special Roast Malt
  • 4 oz Chocolate Malt
  • 6.6 lbs Northwestern Gold Malt Extract (unhopped)
  • 1.5 oz Brewer's Gold Pellets (bittering, 60 minute boil)
  • 1 oz Brewer's Gold Pellets (last 10 minutes)
  • Wyeast 1056 American Ale yeast
  • 1/2 ounce Brewers Gold pellets (dry hopping)

Click to Print Recipe


Here is what I would suggest:

Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to 1 hr, stirring occasionally. Remove grains, add extract and bring to a boi l.

Total boil time 75 mins.
-Boil for 15 mins, then add bittering hops.
-Continue for 50 mins, then add aroma hops (10 mins before knockoff)

Cool to pitching temp, pitch yeast (build a starter for the yeast)

Add dry hops after fermentation has completed, so the escaping gas will not carry your hop aroma out of the airlock. I would probably ferment in primary for a week, rack to secondary and add the dry hops after activity had subsided. Others have suggested using primary only, just wait till all fermentation activity has subsided.