Homebrew Recipe
Troegs Brewing Co.'s Mad Elf Clone
- Method:
- All Grain
- Style:
- Fruit Beer
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 44. Part of "Winter Warmer", Christmas Ale brew special. Back in 2002, Owners Chris and John Trogner decided to brew a special beer - a big Belgian-style ale with cherries and honey - for the holidays, and thus, a superstar named Mad Elf was born. The calculated SRM is the color prior to the cherry puree addition. The final color of the beer will be ruby red.
- Notes:
- Using 1.3 qts. per pound of grain, mash in at 146F, rest for 10 minutes, then raise temperature to 152F and hold for 40 minutes. Increase temperature to 162F for final 10 minutes. Recirculate about 10 minutes to set the grain bed then sparge and collect 7 gallons. Boil 90 minutes, adding the hops per the instructions. Add the cane sugar and honey at knockout, stirring well to dissolve. Chill rapidly to 65F, pitch plenty of yeast (at least two packs with a starter), and oxygenate thoroughly. After 24 hours of fermentation, add the cherry purees. After 12-14 days, drop the beer about 6F per day for four days to help the beer clear. Rack the beer into a keg and force carbonate to 2.7 volumes, or prime and bottle condition. If bottle conditioning, leave the beer at 70-75F for at least two weeks.
Brew Numbers
OG | FG | ABV | SRM | IBU |
---|---|---|---|---|
1.092 | 1.015 | 11 | 17 | 13 |
Fermentables
Name | Amount | % Grain Bill |
---|---|---|
Lager or Pilsner Malt | 12.5 lbs. | 75.17 |
Munich Light | 2.63 lbs. | 15.81 |
Notes: Munich malt (8-10 L) | ||
Munich Dark | 0.75 lbs. | 4.51 |
Notes: Dark Munich malt (20L) | ||
Caramel Malt 80 | 0.31 lbs. | 1.86 |
Crystal Malt 300 | 0.31 lbs. | 1.86 |
Notes: Calls for Special B malt. Guess this as substitute, high Crystal. | ||
Chocolate Malt | 0.13 lbs. | 0.78 |
Total: | 16.63 lbs. |
Hops
Name | Amount | Boil Time | Use | AA |
---|---|---|---|---|
Galena | 0.2 oz. | 90 | Boil | 13.6 |
Notes: 2.7 AAU | ||||
Hersbruker | 0.5 oz. | 10 | Boil | 4.6 |
Notes: 2.3 AAU |
Name | Amount |
---|---|
Galena | 0.2 oz. |
Hersbruker | 0.5 oz. |
Yeast
Name | Lab | Product |
---|---|---|
Abbaye Belgian Ale | Lallemand | |
Abbey Ale | White Labs | WLP530 |
Belgian High Gravity | Wyeast | 3787 |
Other Ingredients
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Cane Sugar | 1 lb. | 0 min. | Boil | Other |
Notes: Add at knockout. | ||||
Honey | 0.25 lb. | 0 min. | Boil | Flavor |
Notes: Add at knockout. | ||||
Sweet Cherry Puree | 0.9 | 3 weeks | Primary | Flavor |
Notes: After 24 hours of fermentation, add the cherry purees. | ||||
Tart Cherry Puree | 1.25 | 3 weeks | Primary | Flavor |
Notes: After 24 hours of fermentation, add the cherry purees. |
Mash Steps
Step | Name | Temp | Time | Type |
---|---|---|---|---|
1 | Step Mash | 146 | 10 | All Grain |
Notes: Using 1.3 qts. per pound of grain, mash in at 146F, rest for 10 minutes. | ||||
2 | Step Mash | 152 | 40 | All Grain |
Notes: Raise temperature to 152F and hold for 40 minutes. | ||||
3 | Step Mash | 162 | 10 | All Grain |
Notes: Increase temperature to 162F for final 10 minutes. |