With Christmas just around the corner, many breweries bring out their seasonal beer. One of the tastiest that I have consumed is Troeg's Mad Elf. With an alcohol content around 11% it is not a beer that you pound down, but is more of a sipping beer. I came up with a recipe that I think would make a Mad Elf Clone but I haven't tried it. Just one for everyone to experiment with and should make a 5 gallon batch.
4 pounds Pilsner Malt
4 pounds Munich Malt
1/2 pound Chocolate Malt
1 pound Honey
3.5 pounds Amber Liquid Malt Extract
2 pounds Amber Dry Malt Extract
4 ounces Cherry Juice concentrate
3/4 ounce Hallertau Hops for 50 minutes
1/4 ounce Saaz Hops for 20 minutes
Do a partial mash with the grains. Add the honey and malt extracts and bring to a boil. Add the hops and continue boiling. Chill and transfer to primary fermenter. Add the yeast. I'm not sure what type Troeg's uses, but a Belgian style triple yeast would be real close. Or, you can experiment and try different types by splitting up the batch. After primary fermentation is complete, rack to secondary and add the cherry juice. I would let this in the secondary for about 4 - 6 weeks before bottling.
The Mad Elf Holiday Ale
Alcohol by Volume: 11% alcohol by volume
Hop Bitterness (IBU's) : 15
Color (SRM) : Ruby Red
Availability: Seasonal, 12 oz. bottles, 1/2 and 1/6 kegs (contact your local retailer to pre-order)
Malts: Pilsner, Munich, Chocolate
Hops: Saaz, Hallertau
Yeast: Spicy Yeast
Pennsylvania Honey West Coast Cherries
The Mad Elf, a cheerful creation to warm your heart and enlighten your tongue. The combination of Cherries, Honey, and Chocolate Malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength that underlies the pleasant character of this intriguing yet delicious Ale. The Mad Elf, a jolly and delicious beer for the Holidays.
First Batch Brewed: Wed., Aug. 16
Cases Go on Sale: Monday, Oct. 30
Tasting Room Keg Tapped: November 4
Kegs Go on Sale: Nov. 20th
Tags : Beer, Homebrew, Troegs, Mad, Elf, Christmas
|Beer:||Irish Cream Ale||Style:||Cream Ale|
|Type:||Extract w/grain||Size:||5 gallons|
|Alcohol:||6.4% v/v (5.0% w/w)|
|Water:||Used bottled artesian water - water in my area is super hard and bad tasting.|
|Grain:||8 oz. German Munich |
8 oz. Dextrine malt (Cara-Pils)
8 oz. Belgian CaraVienne
8 oz. Flaked barley
|Steep:||steeped 35 minutes on the way up to boil.|
|Boil:||60 minutes||SG 1.081||3.5 gallons|
|6 lb. Light malt extract |
12 oz. Lyles Golden Syrup
|added 1tsp Irish Moss in final 15 minutes of boil|
|Hops:||1 oz. Fuggles (4.75% AA, 60 min.) |
1 oz. Willamette (5% AA, 15 min.)
|Yeast:||White Labs Irish Ale Yeast|
|Carbonation:||2.6 volumes||Dried Malt Extract: 7.51 oz. for 4.7 gallons @ 67°F|
- 4 pounds, Munton and Fison light DME
- 4 pounds, Geordie amber DME
- 1 pound, crushed Crystal Malt
- 1-1/2 ounces, Cascade leaf hops (boil 60 minutes)
- 1-1/2 ounces, Cascade leaf hops (finishing)
- 1 teaspoon, Irish Moss
- Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days prior)
Simmer for 15 minutes or so then sparge into boiling kettle.
Add DME, top up kettle and bring to boil.
When boil starts, add boiling hops and boil for 60 minutes.
10 minutes before end of boil add 1 teaspoon of Irish Moss.
When boil is complete, remove heat, add finishing hops and immediately begin chilling wort.
Strain wort into fermenter and pitch yeast starter.
Primary fermentation should take about 4 days.
After about a week bottle and let set for another 2 weeks.
Tags:Beer, Homebrewing, IPA, Pale+Ale, India
With all the hype on television about oatmeal lowering cholestrol, I wonder if I should be drinking this for breakfast instead of eating oatmeal?
- 8 pounds, British amber extract
- 1/2 pound, black patent malt
- 1/2 pound, roasted barley
- 1/2 pound, chocolate malt
- 1 pound, steel cut oats
- 2 ounces, Eroica hops (boil)
- 1 ounce, Fuggles hops (finish)
- Whitbread ale yeast
- 1/2 cup, corn sugar (priming)
Procedure:Crack grains using a rolling pin.Add grain and oats to 2 gallons cold water.
Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week).
Beer, Homebrewing, Oatmeal, Stout
Ingredients: (for 7 gallons)
- 3.3 pounds, pale unhopped extract syrup
- 12 pounds, pale dry extract
- 1 pound, 6-row pale malt
- 1 pound, wheat malt
- 1 pound, Vienna malt
- 2 pounds, light brown sugar
- 1/2 pound, corn sugar
- 10 grams, coriander
- 8 grams, orange peel
- 4 HBUs, Saaz hops (boil)
- 4 HBUs, Hallertauer hops (boil)
- 4-1/2 HBUs, Fuggles hops (boil)
- handful, hops (finish)
- 1 teaspoon, Irish moss
- Chimay yeast culture or White Labs Trappist Ale Yeast
- 5 to 6 pounds, Alexander's pale malt extract
- 1/2 pound, crystal malt, crushed
- 10 ounces, dextrose (optional)
- 1-1/4 ounces, Cascade hops (boil)
- 1/4 ounce, Cascade hops (finish)
- Munton & Fison ale yeast
- corn sugar for priming
Procedure:Steep crystal malt and sparge twice.
Add extract and dextrose and bring to boil.
Add Cascade hops and boil 60 minutes.
In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired).
Chill and pitch yeast.
Beer, Homebrew, British, Ale
Groundskeeper Willies Wee Heavy
(5 gallons/19 L, extract with grains)
OG = 1.100 FG = 1.030
IBU = 22 SRM = 14+ ABV = 9.0%
12.75 lbs. (5.8 kg) Alexanders Pale liquid malt extract
3.0 lbs. (9.1 kg) Simpsons Golden Promise malt
3.0 oz. (85 g) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
6 AAU First Gold hops (60 min)
(0.8 oz./23 g of 7.5% alpha acids)
1 tsp. Irish moss (15 mins)
1/4 tsp yeast nutrient (15 mins)
Wyeast 1728 (Scottish Ale) or White
Labs WLP028 (Edinburgh Ale)
yeast (4 qt./~4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Steep crushed grains for 45 minutes at 158 °F (70 °C) in 1.2 gallons (4.6 L) of water. Add water to grain tea to make 3 gallons (11 L) of wort. Add about 5 lbs. (2.3 kg) of malt extract to wort and bring to a boil. Boil for 60 minutes, adding hops at beginning of the boil. Add Irish moss and yeast nutrients with 15 minutes left in boil. Add remainder of liquid malt extract at end of boil and let steep 15 minutes before cooling. Ferment at 62 °F (17 °C).
Replace malt extract and base grains with 20 lbs. (9.1 kg) Simpsons Golden Promise malt. Mash at 158 °F (70 °C). Collect about 10 gallons of wort and boil to reduce to 5 gallons (19 L), as long as 5 hours.
- 6 pounds, Laaglander light dry extract
- 1/4 pound, crystal malt
- 1/4 pound, lactose
- 7-8 pounds, fresh sweet cherries (or if not in season frozen cherries)
- 1/2 ounce, Chinook hops (boil)
- 1/2 ounce, Chinook hops (finish)
- 1/2 ounce, Hallertauer hops (dry)
- 1/2 teaspoon, Irish moss
- Whitbread ale yeast
- 5 pounds, pale malt extract syrup
1 pound, corn sugar
2 ounces, Hallertauer hops (boil)
1/2 ounce, Hallertauer hops (finish)
6 pounds, cranberries
corn sugar (priming)
- Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks.
- Primary Ferment: 5 days
Secondary Ferment: 1 week
Fat Tire Amber Ale
(5 gallons, extract with grains)
5 lbs. Laaglander plain extra-light DME
.50 lb. crystal malt (20° Lovibond)
.50 lb. crystal malt (40° Lovibond)
.50 lb. carapils malt
.50 lb. Munich malt
.50 lb. biscuit malt
.50 lb. chocolate malt
3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
1 tsp. Irish moss
2/3 to 3/4 cup corn sugar to prime
Wyeast 1056 or BrewTek CL-10
Step by step:
Steep specialty grains in 3 gallons of water at 154° F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
OG = 1.050
FG = 1.011
IBUs = 16
That time of the year to start thinking about making a batch of pumpkin ale for your Halloween party. If you never tried pumpkin beer your in for a treat. It's like drinking your pumpkin pie but with a little kick.
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
56 lbs. (2.32.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).
Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mah grains and pumpkin chunks at 153 °F (67 °C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 °F (21 °C).
Technorati Tags : Beer, Homebrewing, Pumpkin
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This is one of the very first beer recipes that I recorded. Prior to that time, I just was messing around and getting my procedure down. I knew how to make the beer, but never recorded any of the results. Just remembered what worked and what didn't work.
Caanan's Barn: So enraptured with the color of his newest homebrew, the creator of this recipe painted his barn to match. Ninety-one calories per 12 oz. Ferment for 45 degrees for 14 days. Rack into secondary fermenter at 45 degrees for 28 days.
- 3.3 lbs. Briess CBW Golden Light liquid malt extract
- 2.5 lbs. Briess Brewers Corn Syrup
- 1 oz. Cluster hops (Boiling time: 60 minutes)
- 0.4 oz. Hallertau hops (Boiling time: 5 minutes)
- 1 pkg. #2308 Lager yeast
- 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
- 1 lb. Briess CBW Porter dry malt extract
- 1 lb. Rice syrup, dry
- 0.8 oz. Northern Brewer hops (Boiling time: 60 minutes)
- 0.2 oz. Mt. Hood hops (Boiling time: 5 minutes)
- 2 pkgs. Nottingham Lager yeast, dry
Take a large Siffer [Sifter] full of Bran Hops to your Taste.
Simple little recipe that tastes similar to Newcastle Brown Ale. Personally, I like to add an ounce or two of biscuit malt to add a little more complexity.
2 oz 60L Crystal Malt
2 oz Chocolate Malt
1 oz Black Malt
6 lbs Light DME
6.5 HBUs Target Hops (Bittering) I usually use 1 oz of Fuggles Hops
1/2 oz East Kent Goldings (Flavor)
British Ale Yeast
Put the specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.
Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.
Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Target (Bittering) hops in a muslin bag (tied closed) and add into the kettle.
Return to heat and boil for 45 minutes. Add the 1/2 oz East Kent Goldings to the muslin bag and boil for 15 minutes.
Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.
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1 lb. Vienna malt
0.5 lb. dark Munich malt, 10° to 12° Lovibond
0.25 lb. malted wheat
1 lb. lager malt
4 lbs. unhopped amber malt extract syrup
1 oz. Perle hop pellets, for 60 min.
0.5 oz. Hallertauer hop pellets, for 20 min.
0.5 oz. Spalt pellets, for 20 min.
0.125 lb. coarsely cracked (not ground) light-roast coffee beans
1 broken cinnamon stick
14 g. dry lager yeast or liquid culture
3/4 cup corn syrup
Step by Step:
Heat 1.5 gals. of water to 132° F, crack and mix in malts and malted wheat. The mash should settle at 121° F. Hold 30 minutes, then remove 3 qts. of liquid from the mash and boil it 15 minutes. Stir heated mash back into the mash tun. This should raise the whole mash to 137° F or so. Hold another 30 minutes, then remove 3 qts. again and bring to a boil. Boil this 15 minutes, add it back to the mash tun, raising the whole to about 152° F. Hold here for 60 minutes, then lauter and sparge with 2 gals. of 168° F water. To this runoff (about 3 gals.) add extract syrup and bring to a boil. Add Perle hop pellets, boil 40 minutes. Add Hallertauer and Spalt pellets, boil 20 minutes.
Remove from heat, set in ice water to cool, and add coffee beans and cinnamon stick. Steep at least 15 minutes, then chill and top off to 5.25 gals. with pre-boiled chilled water. At 75° F pitch dry lager yeast or a liquid culture (I've had great luck in this recipe with Wyeast 2308 Munich). Seal and ferment for two days at 65° to 70° F, then place in a cooler (50° to 55° F) for a week. Rack to secondary and, if possible, place in a cold place (40° F or below) for three to six more weeks. (Otherwise, maintain at 50° F for three or four weeks.) Prime with corn sugar and bottle. Age cold (40° to 50° F) six to eight weeks, space permitting.
11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.
Extract Brewers can substitute Light Malt Extract for the 11.5 pounds of pale malt. Should take about 2 three pound cans.
Recipe from Tastybrew.com
Technorati Tags : Arrogant_Bastard, Beer, Recipe, Homebrewing
This recipe has a variety of procedures that may be new to some beginners. Give it a try and see how well you do.
Read This Week's Recipe
Or, If you want to try an easier recipe, here is one to try.
- 6.6 lb Ireks munich light LME
- 2.0 lb Ireks munich malt (10L ?)
- 0.5 lb M&F crystal malt (60L)
- 0.5 lb Ireks crystal malt (20L)
- 3.0 oz M&F chocolate malt (350L)
- 4.0 oz white wheat malt (2L)
- 2.0 oz Hugh Baird peat smoked malt (2L)
- 1.0 oz East Kent Goldings (whole, 60 min boil)
- 1.0 oz Fuggles (whole, 15 min boil)
- 1 tsp Irish moss (rehydrated, 15 min boil)
- Wyeast 1338 (european ale, 1 qt starter)
- 4.5 oz corn sugar (primimg)
Procedure:- mashed all the grains in 4 qts of 156F water for 1 hr
- sparged with 4 qts of 170F water
- SG of runnings: 1.036 in ~7 qts
- added LME, made volume up to 3 gal, boiled for 1 hr
- chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1 qt starter
- fermented at 65 - 68F
To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and doesn't require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes .
Technorati Tags : Beer, Homebrewing, Scotch, Ale
Ingredients:6.6 lbs Munton & Fisons light unhopped liquid malt extract
2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs
1 1/2 lb Crystal Malt 20L
1 oz. Kent Goldings hops 5.0 AA (boil)
1/2 oz. Fuggle hops 4.8 AA (boil)
1/2 oz. Willamette hops (finish)
1 tsp Gypsum 1/2 tsp. Irish Moss
1 pkg. #1098 British Ale Liquid Yeast
1 1/4 cup Light DME or 3/4 cup corn sugar (priming)
I decided to go way back for a beer recipe. This style of beer was popular during the Medieval times and I thought that it would be a fun beer to make.
3.3 pounds, wildflower honey
3.3 pounds, amber malt extract
2 pounds, wheat extract
1 pound, light malt extract
1/2 pound, 10L crystal malt
2 ounces, Northern Brewer hops (8.0%), 30 minute boil
2 ounces, Kent Goldings pellets (4.6%), 20 minute boil
1/2 ounce, Kent Goldings pellets, 15 minute boil
1/2 ounce, Kent Goldings pellets, finishing (10 minutes)
Irish moss, last 5 minutes
Whitbread ale yeast
1/2 teaspoon, yeast energizer
Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest).
Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest).
Drain wort and sparge grains with 5 quarts water at 170.
Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil.
After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops.
After 15 more minutes, add an additional 1/2 ounce of each hop.
Boil for a total of 1- -1/2 hours.
Ten minutes before the end of the boil, add the Irish moss.
Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma).
Cool the wort and add to the primary fermenter with sufficient water to make 5 gallons.
Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.
Technorati Tags : Beer, Homebrew, Medieval, Honey, Recipe
3 1/2 lbs Amber Malt Extract
8 oz Crystal Malt Grain
4 oz Pale Malt Grain
4 oz Oat Grain
1 oz Cascade Hops
1 oz Fuggle Hops
1/2 Teaspoon Irish Moss
1 packet Muntons Ale Yeast
3/8 cup Corn Sugar (priming)
Date Brewed: March 21, 2001
Original Gravity: 1.049
Pitching Temp: About 100 degrees
Primary Fermentation: 1 week at 64 degrees
1. Steep Grains for 1/2 hour
2. Strain grains and add to brew pot along with 1 gallon water
3. Add Malt Extract and allow to boil
4. When wort begins to boil, add 1/2 of the Hops and boil for 1 hour
5. After 1 hour, remove hops and add the other 1/2 of hops, boil for 1/2 hour
6. Last 15 minutes of boil, add Irish Moss
Notes: Cascade hops 7.3%, IBU's around 60, more of an IPA.
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