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Old 10-06-2013, 12:51 PM   #1
Madsciontst
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Jul 2013
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I'm looking for a good all grain clone recipe for Troeg's mad elf.
Thanks

 
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Old 10-06-2013, 06:16 PM   #2
seckert
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Dec 2011
Temecula, California
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http://www.homebrewtalk.com/f12/troe...-clone-183922/ here is a link for one. I haven't tried it yet, but I plan on brewing it this coming year as I really like the original one.

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Old 10-07-2013, 04:42 PM   #3
oelfool
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May 2013
Copenhagen, Denmark
Posts: 11


I brewed a batch inspired (basically copied) from Oldsock's recipe about a month ago. I couldn't get my hands on fresh sweet cherries to go with my sour cherries, so I subbed in some fresh sweet plums. This was my first batch at such a high gravity using BIAB and didn't hit my target gravity of 1.101.

OG 1.089
Mashed @ 66C/150F for 60 min.

79% Pilsner
12% Weyerman Munich I
8% Honey (at flame out)
1% Chocolate Malt

Saaz (CZ) 8.6 IBU @ 90 min.
Saaz (CZ) 5.0 IBU @ 30 min.
Irish moss @ 15 min.
Saaz (CZ) 1.8 IBU @ 10 min.

50g/L (~6oz/gal) Sour cherries and sweet plums in secondary
WY1214/WLP500 recultured from a Chimay bottle fermented about 20C/68F

Primary was for 13 days, then racked onto the fruit and left it for 11 days. After that I racked to a tertiary to clean up. The color is great, but the alcohol is pretty hot. There is quite a bit of banana from the yeast and I'm a little worried that I left it on the fruit too long and got some tannins. I'll report back in about a month or so when I bottle it and can take another sample.
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Old 10-08-2013, 04:27 PM   #4
seckert
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Dec 2011
Temecula, California
Posts: 588
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i was going to just use canned cherries so i didnt have to try and find fresh ones. how did you prep your cherries and plums?
i figured it would be hot right out of the primary...have to let it mellow a bit.

 
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Old 10-08-2013, 04:35 PM   #5
WissaBrewGuy
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Oct 2013
Philadelphia, Pennsylvania
Posts: 179
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Here is an interview with John Troegner about the yeast in Mad Elf. Wyeast 3787 or WLP 530.

http://www.keystonehomebrew.com/2013.../#.UlQz2VDrz9s
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Old 10-08-2013, 04:58 PM   #6
seckert
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Dec 2011
Temecula, California
Posts: 588
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Quote:
Originally Posted by WissaBrewGuy View Post
Here is an interview with John Troegner about the yeast in Mad Elf. Wyeast 3787 or WLP 530.

http://www.keystonehomebrew.com/2013.../#.UlQz2VDrz9s
thanks for the link...now hopefully i can get this that much closer to the real deal!

 
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Old 10-08-2013, 05:08 PM   #7
WissaBrewGuy
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Oct 2013
Philadelphia, Pennsylvania
Posts: 179
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No problem! Good luck! I will be giving one of these a crack myself very soon. Just another piece of info: https://www.troegs.com/our_brews/mad_elf_ale.aspx

Troegs commonly uses chocolate malt for the color and complexity in their beers so you should make sure you add it to the recipe above. I will post a recipe when I make one that tastes right (which I wont know until December or so). On a tour on Troegs I did in July they were already fermenting Mad Elf so this is a beer that should take months to be ready (probably mostly for conditioning time to let that ABV settle in).
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Old 10-08-2013, 05:30 PM   #8
seckert
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Dec 2011
Temecula, California
Posts: 588
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yes i figured i wouldnt be able to have it for this season, but i want to perfect it before i move back to PA so that way i dont have to pay out the $ for it when i live there.

 
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Old 10-08-2013, 05:35 PM   #9
WissaBrewGuy
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Oct 2013
Philadelphia, Pennsylvania
Posts: 179
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Good call. Every year I find myself buying at least a case of the stuff and drinking it at multiple bars. A great beer like this is worth it but as a homebrewer I am hesitant to spend $30/case let alone $60-$100!!!
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Old 10-08-2013, 05:37 PM   #10
seckert
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Dec 2011
Temecula, California
Posts: 588
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exactly! when i see a case for that much i ask myself how many cases i can make for the same price...

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