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Stacie's Wicked Ale

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Stacie's Wicked Ale

back to search Back to Search  Style Details 

Beer Style: American Brown Ale  (10C)
Recipe Type: extract
Yield: 5 US gallons

American Brown Ale


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.


  • 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)

Click to Print Recipe


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?)