Ale brewed with biscuit malt, maple syrup, coffee, and spices to simulate a french toast & coffee breakfast. Initial coffee used was 30/30 Ethiopia Kochere (soft, blueberry, lemon, tart cherry notes).
A loving (work-in-progress) tribute to the often misunderstood and underrated Original Pete's Wicked Ale. The Centennial addition at 55 min. was because I questioned the freshness of the Brewer's Gold hops after opening and adding them. I then replaced the (2) late Brewer's Gold additions with a single Cascade at 5m and moved the late Brewer's Gold to Flame Out (Sheesh!). Dry Hopping additions yet to be determined.