Buddy The Elf

A few years ago, a buddy of mine attempted to clone Troeg's Mad Elf. He came pretty damned close... this is his recipe.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
URL:	http://www.facebook.com/chris.ungvarsky
Beer:	Buddy The Elf		Style:	Belgian Strong Ale
Type:	All grain		Size:	5.5 gallons
Color:	20 HCU (~11 SRM)		Bitterness:	17 IBU
OG:	1.097		FG:	1.014
Alcohol:	10.7% v/v (8.4% w/w)
Water:	Tap water with 1 Tbs 5.2 stabilizer and 1 tsp gypsum.
Grain:	14 lb. Belgian Pilsner 2 lb. German Munich 2 oz. Gambrinus Honey Malt 3 oz. American chocolate
Mash:	75% efficiency
	Single infusion at 153°F for 60 minutes. Mash out via 4 quart decoction added to 5 quarts boiling water, brought to boil and reintroduced to mash and held for 10 minutes. Continuous sparge with 170°F water to collect 7.5 gallons in the brewpot.
Boil:	60 minutes	SG 1.071	7.5 gallons
	2 lb. Honey 3 lb. Cherries
	Add honey at flameout.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Saaz (3.75% AA, 15 min.)
Yeast:	2 vials White Labs 550 in a 1 quart starter pitched at high krausen.
Log:	Primary 3 days at 65°F, then slowly raise temp to 76°F. As soon as fermentation slows, rack to another 6 gallon carboy for secondary and add 3 lbs cherries and 1 tsp pectic enzyme. Hold at 76°F for 3 weeks.
Carbonation:	2.2 volumes	Keg: 9.0 psi @ 40°F
	Keg and force carbonate.

Recipe posted 10/21/13.