« on: August 08, 2010, 12:46:42 PM »
Pete's Wicked Ale is one of my old favorites. I haven't brewed it yet, but a couple of years ago I got my hands on what was supposedly the REAL recipe. Here's how that one looks.
6.625 lb Maris Otter malt
5 oz Chocolate malt
1.75 lb Crystal 60
0.75 oz Brewer's Gold (60 minutes)
0.75 oz Brewer's Gold (10 minutes)
Danstar Windsor ale yeast
Here's how your recipe and mine differ:
Mine is obviously all-grain. Yours is partial mash. Are you comfortable with mashing? The 2-row malt in your recipe must be mashed. If this is your first time mashing, it's pretty easy -- keep a thermometer in your kettle and "steep" the grains at about 150 F for about 40 minutes before removing the grains, heating up, and adding the extract. The mash will convert starches to sugars. Without mashing, your beer will be more of a starch soup, sort of like when you overcook rice or potatoes and it turns into glue.
Your recipe has special roast. This should give a very pleasant roastiness. It's not a bad ingredient, but possibly would not be authentic for a true clone. I don't get a big roasty flavor when I taste Pete's Wicked. Big sweetish caramelly malt, but not roast.
Your recipe also has a lot of hop additions. I don't think Pete's Wicked is nearly that hoppy in character. It has enough bitterness and a little hop flavor to balance out the big malt flavors, but it's not big on hoppiness IMO.
Finally, your choice of yeast will be more attenuative than mine. My recipe would finish higher in gravity and be more sweetish, with alcohol by volume of around 5%, whereas yours will be more dry and have a bigger kick at about 6%. This, I think, is a matter of personal preference. But might be worth looking at a bottle of the real stuff to see how much alcohol theirs has -- I'm not sure.
Any way you go, you will have yourself a very tasty beer. Wishing you the best of luck with your clone attempt.