Mad Elf Clone?

[toolboxdiver]

Does anyone have a Majic hat Mad Elf Clone recipe. Had a few bottles yesterday and I would like to give it a try. Thanks

 

[KVP]

Below is a ProMash all grain that I made based on the extract recipe of a club member. I liked his extract sample when he brought it to the club meeting so I made it as an all grain. I've just kegged it but have not tried it yet. His extract version is at the end of the ProMash under "notes".


Mad Elf Clone

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

00 ,

Min OG: 0.000 Max OG: 0.000
Min IBU: 0 Max IBU: 0
Min Clr: 0 Max Clr: 0 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 20.79
Anticipated OG: 1.118 Plato: 27.64
Anticipated SRM: 12.6
Anticipated IBU: 10.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.18 Gallons Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.087 SG 20.93 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.9 16.60 lbs. Pilsener Belgium 1.037 2
9.6 2.00 lbs. Munich Malt Germany 1.037 8
0.9 0.19 lbs. Chocolate Malt America 1.029 350
9.6 2.00 lbs. Clover Honey Generic 1.035 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hersbrucker Pellet 3.30 8.8 65 min.
0.50 oz. Saazer Pellet 3.20 1.5 10 min.


Yeast
-----

White Labs WLP500 Trappist Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 18.79
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Mad Elf Clone (Extract - 5 gal batch):



Ingredients:

10 lbs Plain Extra
Light DME (the recipe called for Belgian Pilsner DME but Kirk did not have
any)

Note: 1 cup of the DME was used for the starter (with 1 tsp nutri
ent)

2 lbs Munich Grain

3 oz Chocolate Grain



1.0 oz Hersbrucker 3.3 A
A - Bittering for 65min (I used up some older leftovers, so I actual ended
up with about 1.1 oz which would have compensated some any lost oils due to
age)



0.5 oz Saaz 3.2 AA - Flavoring for 10min



2 lbs Honey (plain st
ore bought clover - no fruit flavor) at flame-out



WLP500 Trappist Yeast




Secondary:

3x 12oz Frozen Dark Sweet Cherries (fresh would have been be
tter!) in secondary

3x 14oz Canned Tart Pitted Cherries in water pack in s
econdary

[recipe called for 2.5 lbs each, but store packing volumes weren'
t cooperating and I ended up close to 5lbs total]



The Munich and Chocola
te grains were steeped for 20 minutes from a starting temp of 160 degrees,
I turned the flame off to let it fall through the temps.



I did a boil si
ze of about 6.3 gallons (roughly), and did a 15 min hot break before adding
the bittering hops. (Which was spent mostly spraying down all the foam fo
r the 10lbs of DME.)



OG 1.098 @ 75 degrees == 1.100 adjusted

FG 1.026 @
64 degrees for 10 ABV (before cherries in the secondary)



It was in the
primary fermenter for 2 weeks and then in secondary for about another 2 we
eks before bottling.



3.5oz priming sugar for bottling for a target CO2 v
olume of ~ 2.2.



If you recall from the club, it was suggested that since
it was Extract, Maltodextrin should be added for body - amount unknown.

 

[toolboxdiver]

Thanks I'll have to get the grains and give it a try

 

[mrkrausen]

I realize I'm reviving a dead thread but I'm just curious how this all grain turned out. My buddy's wife got this for him for his birthday and we really enjoyed it. He wants to make a clone so we've been doing some searching around. Thanks