I wanted to note my Doyle's Wicked Ale recipe, as I hope to make it again soon.
Mash 9.33 lb US 2 row pale malt, with 1/2 lb US crystal malt and 4 oz US chocolate malt. 122° for 30 minutes, 150° for 60 minutes.
Boil for 45 minutes, then add 3/4 oz Brewer's Gold hops. Total boil 90 minutes
At 15 minutes to go, add 1/2 oz East Kent Goldings hops and 1 tsp Irish Moss.
Primary, secondary, lager.
I also found this recipe, but I haven't used this. It's a non-mash so it's less work.
This is the recipe that Pete’s Wicked Ale would send you if you requested a homebrew recipe equivalant.
Ingredients: (5 gallons)
8 oz 2-row 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)
Instructions:
-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.
Source: George Hummel - Pennsylvania