Troeg's Mad Elf
- Thread starter Madsciontst
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This is the receipe is used this time
13 lbs Belgian Pils
2 lbs Belgian Munich
3 oz Belgian Pale Chocolate
Mash at 152* 60 min
Mashout 170* 10 min
1 oz Hallertau at 90 min
0.5 oz Saaz at 10 min
2 lbs Clover Honey at flame out
4 cans cherries in secondary (2 sweet, 2 sour)
Yeast : Wyeast 3787-1L starter after 24 hours chill. then decant and make 1.5Lstarter to step it up.
Fermenting at 19*C
I honestly do not know about mash volume for this recipe. I do BIAB with a quasi sparge technique. I always hit my numbers or exceed them though, so i have never changed how i do it.
Thanks for the info. I have beer smith but I'm having issues getting it setup properly.
Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app
what is the difference you have from mine. I am curious...
i just checked it out. only big difference i see is that you are throwing in an extra oz of Saaz at the 25 min mark. I only added .5oz at 10 min. also i see there is another saaz addition, but it doesnt say how much..at the 1 min mark?
If you would want to do a bottle swap when both of ours are ready i would like to see the difference with your hop schedule.
If you would want to do a bottle swap when both of ours are ready i would like to see the difference with your hop schedule.
rgregoryirving
Well-Known Member
Ok, so I'm originally from Harrisburg and I love Troegs everything! I would love to be able to brew this up but am limited by my equipment. So I've been trying to run some numbers and come up with a partial mash version of this based off of jmcm_brew's recipe from page 8:
So I've planned to do a partial mash of the:
2# Munich
1/2# Caralpils
2oz Chocolate Malt
3# 2-Row
and then follow boil schedule beginning with 11.25# of Pilsen/Extra Light LME.
My questions are this: 1) will my 3ish gallon stockpot be able to support partial mashing 5 1/2 # of grain? I'm not to sure how that would affect water displacement. 2) does everything else look good?
So I've planned to do a partial mash of the:
2# Munich
1/2# Caralpils
2oz Chocolate Malt
3# 2-Row
and then follow boil schedule beginning with 11.25# of Pilsen/Extra Light LME.
My questions are this: 1) will my 3ish gallon stockpot be able to support partial mashing 5 1/2 # of grain? I'm not to sure how that would affect water displacement. 2) does everything else look good?
5.5 pounds of grain needs 2.16 gallons to mash
http://www.rackers.org/calcs.shtml
Not sure about the extract conversion but I think so, only did 2 batches before going AG.
And on a good note, Im brewing this Saturday. Got the starter up to 2L so far...
http://www.rackers.org/calcs.shtml
Not sure about the extract conversion but I think so, only did 2 batches before going AG.
And on a good note, Im brewing this Saturday. Got the starter up to 2L so far...
rgregoryirving
Well-Known Member
Thanks for the link, that's really helpful!
I would love to go AG, even if I could do just BIAB rather than extract that would be great. But I'm a broke and recently engaged, so the money I do have is tied up elsewhere! So I gotta make do
!
I would love to go AG, even if I could do just BIAB rather than extract that would be great. But I'm a broke and recently engaged, so the money I do have is tied up elsewhere! So I gotta make do
!
rgregoryirving
Well-Known Member
Haha well we'll see what SWMBO has to say about that, although she is very supportive of my brewing.
Poured a glass tonight, getting better with each pull!
When did you brew it?
My yeast is ready for action
November 2nd, I need to get some of this in bottles so if can age out till next winter, having another glass tonight.
I found these, both tart and sweet at walmart in the canned fruit section. They are on amazon as well but only by the case, you could always make a pie or two that if you go that route.
I found a grocery store carrying that kind. They were $5 a can. I wound up finding cherry juice at the same place. This looked like it could be more promising and cheaper. It says it has some apple juice in it, but I figure that still might come out okay.
just make sure there isnt any pottasium sorbate in that juice you are going to use. It will kill the yeast off and stop fermentation. The cherries' sugar is very important to this beer since the sugars are fermented and add that special flavor. Also, if it doesnt ferment out those sugars it will be very sweet and not taste correct at all.
The only ingredients are cherry juice, and apple juice. It is very dark so I am assuming it is mostly cherry. Thanks for the info though!
Standing by my airlock this morning and didn't notice any activity for over a minute, might check gravity this weekend and add ma cherries
You may want to wait a couple more weeks before transferring to primary. This is high gravity, so you should allow the yeast time to clean up. I brewed mine a week sooner and haven't transferred to secondary yet. I also added the honey after high krausen was over, to leave more honey flavor.
I was going to suggest the same. Not sure now long they've had it there but I did about 3 weeks in the primary and did 2-3 more in the secondary. I have a trippl in the buckets now, 9ish %, and even after 3 weeks it's still working though I have no to little bubbles, dropped from 1.04ish last week to 1.02ish today.
Wow that's wicked low. Was that the estimated FG? I haven't had anything end that low but I believe I've heard that gravities like that can make it flavor less and fusely
Edit: read your numbers wrong haha, thought you said 1.002
I'm shooting for 1.014ish... going to check it in a couple days and probably pull. I've loaded up apple juice with 4lbs of brown sugar and used washed ale yeast and it's gone from 1.08-9 to <1.00. It was SUPER dry, more like wine... learned from then out to pull cider at 1.14, that was the best so far.
Also, when you get the Mad Elf in the keg or bottles, let it mellow for a good couple weeks. I started drinking it at 2-3 weeks in the keg and it was awesome, almost too awesome as we would drink it down no problem, till the next day.
Last time i brewed this it was 3 weeks in primary, 3 weeks in secondary, one week cold crash, moved to keg to carb, then it wasnt really good for another 2-3 weeks. It was very warm in the beginning. once this mellows though you have no idea that 2 of these will get you buzzed...goes down soooo smooth.
righto then ill let it sit another week or two before adding cherries. Although wasnt planning on racking to secondary so not sure that it matters when I add them as long as its done or close to done fermenting
If your not going to use a secondary I'd check the gravity before adding to make sure it's close to where you want it. I just moved mine from one bucket to the other clean one and put the cherries on the bottom before I move it. Not sure if it makes much of a difference but I did it to remove the cake so it might be a little cleaner when I put it into the keg.
Good time to order a vessel for secondary, if you are going to have to wait a week or two anyways!
