Pete’s Wicked Ale
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.016
IBU = 40 SRM = 22 ABV = 5.3%
9.5 lbs. (4.3 kg) English pale ale malt
1.5 lbs. (0.68 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) chocolate malt
8.5 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8.5% alpha acids)
9 AAU Brewers Gold hops (5 min.) (1 oz./28 g at 9% alpha acids
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) or Lallemand Windsor Ale yeast
2/3 cup corn sugar (if priming)
Step by Step
Heat 15 qts. (14 L) water to 150 °F (66 °C) and mash the malt for 60 min. Sparge with enough water to collect 6 gallons (23 L). After the break (about 5 min. into boil), add 1 oz. Northern Brewer and boil 55 min. Add 1 oz. Brewers Gold and boil 5 min. more. Total boil is about 60 min. Turn off heat and stir to create a whirlpool. Let settle for 10 minutes. Chill to yeast pitching temperature, about 68 °F (20 °C). Transfer to primary and top off to 5 gal (19 L) if needed. Ferment at 68 to 70 °F (20 to 21 °C). Ferment for seven to fourteen days. Bottle or keg as usual.
One of the early superstars in the US craft beer scene, Pete’s Brewing Co. was founded in 1986 and was eventually sold to Gambrinius in 1998. This beer played a large role in putting American Brown Ales on the beer map. Pete’s Wicked Ale was discontinued being brewed in 2011.