Pete's Wicked Ale

[Thure]

I have been meaning to brew this ale for a long time now. The first time I was in the US I went almost 3 weeks with nothing more than mega swill, then one night my buddy and I decided to go shopping at 2 a.m. at the local Raphes. Dicking around in the beer section I suddenly found Pete's. I grabbed the six-pack and we went back to the hotel. That first Pete's, I tell ya'... It was an exploding orgasm in my mouth of flavor and mouth feel and... beer! Since then I have wanted to try to brew it since I can't get a hold on it here or in Minneapolis...apperently.

I have found a couple of all-grain clone recipes, but I havn't tried any of them as of yet:
http://www.keystonehomebrew.com/beerkits/petes.cfm
http://www.stoutbillys.com/stout/recipens/(Flat)/17E333EF.htm
http://www.stoutbillys.com/stout/recipens/(Flat)/8BF0CA38.htm

[DannyW]

Was that recently, or back in 1986-1998? Pete's was a wonderful thing back then - rich and carmelly, with plenty of hops to back up the sweet. Later, in Pete's words, it tastes like a Newcastle clone.

So if the one you liked so much was recent, go get some Newcastle Brown Ale and enjoy!

[Thure]

It was back in 2004. Newkie is ok I guess and I bet you it will taste a whole lot better if you have been drinking 45es and Millers for 2½ weeks.

[BadRock]

After listening to the Sunday show with Pete Slosberg, I decided to purchase his book. I went to http://www.amazon.com/Beer-Petes-Sake-Adventures-Maverick/dp/0937381632 and found Beer for Pete's Sake: The Wicked Adventures of a Brewing Maverick (Hardcover), used for $2.13 + 3.99 S+H.

I received it in the mail a couple days ago and managed to read 100 pages of it in one sitting. I'm not usually much of a reader but he has a pretty interesting story. Anyway I would recommend it to anyone that enjoys reading about beer.

[KrOtChRoTT]

my clone is very close to the "Old" petes wicked, not the new amberish version.
I saw that the recipe here doesn't show the mash schedule. It is a 2 step with a 122 degree rest for 20 min and a 150 degree for 40 minutes.
I got mega koodos from people when this was on tap.
Enjoy!
KrOtCh

[alewife]

So, KrOtCh -- What's your yeast preference for this beer?

Thanks, Alewife

[dmtaylor]

According to my notes from somewhere, he does (or did) indeed use Brewer's Gold for bittering and for flavor. I don't think there's any aroma hops, just bittering and flavor.

As a swag on the yeast, I'd go cheap and try Danstar Windsor. Nottingham might be fine too, but might attenuate too far.

[Thirsty Mallard]

Welcome back, year old thread. We missed you.