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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.