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Azorean Brewer's Pete's Wicked Ale Clone

Azorean Brewer's Pete's Wicked Ale Clone

American Brown Ale • All Grain • 5 gal

Azorean Brewer

Good American Brown for Autumn drinking

September 7, 2003 at 03:56pm

4.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 8.5 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .75 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • .25 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • .25 lbs Belgian Special B

    Belgian Special B

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 oz Galena - 12.0 AA% pellets; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz Mt. Hood - 5.0 AA% pellets; boiled 1 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 1 oz Mt. Hood Dry Hop - (omitted from calculations)

    Mt. Hood Dry Hop

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

Single Infussion mash at 154-156F for 90 minutes to attain maximum maltyness, sparge with enough 170F water to collect 7 gallons for the boil. Add the dry hops to secondary and allow them to settle out.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.048 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 20.1 SRM 18 - 35
Alcohol: 4.6% ABV 4.3% - 6.2%
Bitterness: 35.0 IBU 20 - 40

Discussion

Azorean Brewer

Brewer's Gold

2004-08-25 6:02am

I have been having trouble getting brewer's gold, a good substitute was recommended as Galena, just adjust the AAU's down to 6.

Azorean Brewer

Looking to improve this one ...

2005-02-03 12:29pm

OK, I brewed this using a step mash and it turned out very light in flavor and too much Cascades dry hop at 1 oz. I dropped this to 1/2 oz. Cascades and single infussion mash to get more malt flavor. This recipe should be bursting with good malt flavor, it got washed out in the mash. I will be brewing this again 2-6-2005, and post the next results accordingly. Feb-4-2006 I have completely changed this recipe, it came out Ok, but needs improvement, I will postresults of these new modifications once I have them.

chandlervdw

New Results

2009-10-13 10:10am

I saw that you would be posting the results of your completely new recipe. Are those under a different name?

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