22.C. RePete Wicked

All Grain Recipe

Submitted By: BrewBama (Shared)
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Batch Size: 5.50 galStyle: American Brown Ale (19C)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 19.3 SRMEquipment: 1. Infussion (with HERMS @73%)
Bitterness: 28.6 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: 2. Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: 1. Ale
ABV: 5.0%Taste Rating: 30.0

Amount Name Type #
9.00 gal 1. Distilled Water deoxygenated 4 1/2 tsp ea bread yeast and table sugar (2 gram/gal ea) Water 1
10 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2
1.00 tsp Calcium Chloride (Mash 60 min) Misc 3
0.13 tsp Phosphoric Acid 10% (add to total brewhaus liquor) (Mash 60 min) Misc 4
0.50 tsp Brewtan B (add to strike liquor prior to mash in) (Mash 60 min) Misc 5
2 lbs 8.00 oz Crystal 60, 2-Row, (Great Western) [Steep] (60.0 SRM) Grain 6
7.00 oz Pale Chocolate Malt (Thomas Fawcett) [Steep] (230.0 SRM) Grain 7
0.85 oz Brewer's Gold [8.5%] - Boil 60 min Hops 8
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 9
0.85 oz Brewer's Gold [8.5%] - Boil 10 min Hops 10
1.4 pkgs London ESB English Style Ale Yeast (Lallemand #-) Yeast 11
2.00 tsp Fermax (Primary 1 min) Misc 12

Taste Notes

Based on Dmtaylor’s recipe from AHA forum: https://www.homebrewersassociation.org/forum/index.php?topic=3122.0 “Pete's Wicked Ale is one of my old favorites. Here's how that one looks.” “Just wanted to say that I finally got around to brewing the recipe I posted above. This is the real original recipe from Pete himself.” OG=1.052 ABV=4.9% IBU=29 SRM=21 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 Batch Vol: 6.50 gal Calcium: 81.0 ppm - Magnesium: 0.0 ppm Sodium: 0.0 ppm - Sulfate: 89.4 ppm Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -57.9 ppm Sulfite/Chloride Ratio: 1.16 Note: LalBrew London™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.


1. ONLY mash malts/grains that require it. DO NOT mash malts that don’t require it. (Dark Crystal and Roast malts.) They screw with pH. Hold Dark Crystal and Roast malts to Mash Out (15 minutes)/Sparge (15 minutes). (30 min hot steep) 2. After deoxygenating with 2g/gal ea yeast and sugar, pretreat total brewhaus liquor to ~5.5 pH. I use 1/8 tsp 10% Phosphoric Acid in 9 gal Distilled Water. Add 1/2 tsp Brewtan B hydrated to 5 gal. strike liquor only prior to mash in. Sparge with 4 gal reserved brewhaus liquor. 3. Adjust Mash with 1 tsp CaCl, or 1 tsp Gypsum, or a combo of the two to equal 1 tsp total. Add direct to MLT on top of grain. (~50 ppm Ca in 5 gal mash volume). Use calcium sulfate in English styles, calcium chloride in German, Czech, and Belgian styles, and a mix of the two in American styles. Avoid sulfates when using noble hops. 4. Add any other salt additions to the boil targeting post boil volume concentration.

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