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Tröegs Brewing Mad Elf clone

277 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.73 gallons
Post Boil Size: 6.26 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 61% (brew house)
Hop Utilization: 99%
Calories: 277 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Saturday July 12th 2025
1.084
1.016
8.9%
17.2
15.3
5.5
32.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Belgian - Pilsner $ 2.40 / lb
$ 30.00 		37 1.6 62.8%
2.60 lb Munich2.6 lb Munich 37 6 13.1%
0.75 lb Weyermann - Munich Type II (Dark)0.75 lb Munich Type II (Dark) $ 2.40 / lb
$ 1.80 		37 10 3.8%
0.30 lb American - Caramel / Crystal 80L0.3 lb Caramel / Crystal 80L 33 80 1.5%
0.13 lb Belgian - Chocolate0.13 lb Belgian - Chocolate $ 2.40 / lb
$ 0.31 		30 340 0.7%
0.31 lb Belgian - Special B0.31 lb Belgian - Special B $ 2.40 / lb
$ 0.74 		34 115 1.6%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 5%
0.25 lb Honey0.25 lb Honey - (late boil kettle addition) 35 2 1.3%
14.50 oz Cherry14.5 oz Cherry - (late fermenter addition) 6.3 0 4.6%
14.50 oz Cherry, dark sweet14.5 oz Cherry, dark sweet - (late fermenter addition) 6.4 0 4.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.3%
19.90 lbs / $ 32.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz CTZ0.3 oz CTZ Hops Pellet 13.2 Boil 90 min 14.44 42.9%
0.40 oz Yakima Chief Hops - MT Hood0.4 oz MT Hood Hops Pellet 5.6 Boil 10 min 2.77 57.1%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.86 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.72 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
5.75 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.37 29.5  
Mash volume with grains 8.71 34.9  
Grain absorption losses -2.11 -8.4  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 7.73 30.9  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.26 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.26 g | 25 qt) 5 20  
Total: 10.09 40.3
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/troegs-brewing-co-s-mad-elf-clone/
Step by Step
Using 1.3 qts. per pound of grain, mash in at 146 °F (63 °C), rest for 10 minutes, then raise temperature to 152 °F (67 °C) and hold for 40 minutes. Increase temperature to 162 °F (72 °C) for final 10 minutes. Recirculate about 10 minutes to set the grain bed then sparge and collect 7 gallons (26 L).
Boil 90 minutes, adding the hops per the instructions. Add the cane sugar and honey at knockout, stirring well to dissolve. Chill rapidly to 65 °F (18 °C), pitch plenty of yeast (at least two packs with a starter), and oxygenate thoroughly. After 24 hours of fermentation, add the cherry purees. After 12–14 days, drop the beer about 6 °F (3 °C) per day for four days to help the beer clear. Rack the beer into a keg and force carbonate to 2.7 volumes, or prime and bottle condition. If bottle conditioning, leave the beer at 70–75 °F (21–24 °C) for at least two weeks.

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  • Last Updated: 2025-07-12 15:58 UTC