Pete's Wicked Ale

Ingredients (5 Gal):

Grains:

8 oz 2-row Klages Malt

8 oz 60 Lovibond Crystal Malt

8 oz Special Roast Malt

4 oz Chocolate Malt

Extract:

6.6 lbs Northwestern Gold Malt Extract (unhopped)

Bittering Hops:1.5 oz Brewer's Gold Pellets

Aroma Hops:1 oz Brewer's Gold Pellets

Yeast:Wyeast 1056 American Ale

Dry Hops:.5 oz Brewer's

I received this via a friend, with no brewing notes. Having not made it,

here is what I would suggest:

Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to 1 hr, stirring occasionally. Remove grains, add extract and bring to a boil.

Total boil time 75 mins.

-Boil for 15 mins, then add bittering hops.

-Continue for 50 mins, then add aroma hops (10 mins before knockoff)

Cool to pitching temp, pitch yeast (build a starter for the yeast)

Add dry hops after fermentation has completed, so the escaping gas will not carry your hop aroma out of the airlock. I would probably ferment in primary for a week, rack to secondary and add the dry hops after activity had subsided. Others have suggested using primary only, just wait till all fermentation activity has subsided.