Alexander's Pinot Noir

9/26/10

I purchased this extract/concentrate back when I bought my equipment from Northern Brewer.  I decided to brew it today since I had some time on my hands.  I pretty much followed the can but added more sugar and cooked..

1 can of concentrate

5 1/4 cans of water 

6 cups of sugar (can said four but the % at five was like 21 even though it was warm... I decided this would probably be best)

I cooked to about 115-125 for like 30 minutes of more so that the sugar evenly dissolves... I am now letting the must cool down to room tempature so I can pitch the Lavin yeast I have...
OG 1.094

10/06/10

Racked to another container.. It actually tasted pretty good green but good...  I took a reading and it flew to the bottom (hydrometer didnt have enough space) must be at 1.000..... Looking at about 12.3%.. I thought this was going to be ruined because I didnt see any activity in my airlock....  I was wrong, must be a leak in my container.

11/7/10

racked and added potasium metaisulfite... tasted pretty dam good... 2 more weeks....

Petes Wicked Ale Clone recipe

I can never find this any longer so perhaps I can start brewing it some day..

Ingredients: (5 gallons)

• 8 oz 2-row Klages Malt
• 8 oz 60 Lovibond Crystal Malt
• 8 oz Special Roast Malt
• 4 oz Chocolate Malt
• 6.6 lbs Northwestern Gold Malt Extract (unhopped)
• 1.5 oz Brewer's Gold Pellets (bittering, 60 minute boil)
• 1 oz Brewer's Gold Pellets (last 10 minutes)
• Wyeast 1056 American Ale yeast
• 1/2 ounce Brewers Gold pellets (dry hopping)

Procedure:

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 boi l.

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.