While shuttered inside against the thundersnow a few evenings ago, I sampled one of the last bottles of a clone beer I brewed a little over a year ago. The original, Mad Elf Ale, is the winter seasonal by Tröegs Brewing Company, based in my old home state of Pennsylvania. Mad Elf is a Belgian strong ale, brewed with cherries and honey with a spicy Belgian yeast character. I’d read about it, but lacking distribution this far west, it took a while to get hold of some to taste (which happened when my parents headed back to PA for a visit last winter). In the meantime, I put together my recipe based on thoughts and suggestions on the Northern Brewer forum and got to brewing. I was pretty happy with how it came out; not exactly like the original, but in the ballpark, and a good winter ale to help brace against the cold weather. And at such a high ABV (12.3%), it made an excellent candidate for aging.
The past year has been very kind to this beer; the flavours have mellowed and blended, and the fruit is very forward, particularly in the nose. The next night I sampled a year-old bottle of the commercial beer; it was good, but the yeast was dominant over the cherry. I just wish I had more of these squirreled away!
Mad Elf clone - 1 year old
Appearance
Murky red-orange-brown with chill haze; off-white head that dissipates within a minute or two.
Aroma
Big cherry dominates, sweet with a hint of tart; some yeasty esters.
Taste
The vinous quality has developed pleasantly. The alcohol has mellowed; it gently warms but doesn’t burn. Definite Belgian yeast character, followed by cherry at the end and lingering in the nose for a short time.
Mouthfeel
Medium body; moderate-high carbonation keeps it from been too thick and syrupy
Overall
Remarkably drinkable for such a big beer; nicely mellowed after a year. While alcohol is present, certainly doesn’t taste as big as it is. A half glass is plenty, though; it’s still a sipper.
Recipe - Mad Elf clone
Projected OG: 1.114
Projected SRM: 15
Projected IBU: 17
Brewhouse efficiency: 71%
for 3 gallons:
Grain/Fermentables
10 lb Belgian Pale
2 lb Belgian Munich
2 lb Honey (KO)
5 lb Frozen Sour Cherries (secondary)
Hops
1 oz Hallertau (3.8%) (150 min)
Yeast
WY1762 Belgian Abbey II - 3L starter
Starter: 13 September 2009
3L w/ 10 oz Light DME
Brewday: 14 September 2009
Mash in: 17 qts @ 152̊F for 60 minutes.
2 ½+ hour boil - ran out of propane, had to boil on stovetop.
Pre-boil volume: 5 gallons
Pre-boil SG: 16.3̊P (1.066)
Volume: 3 gallons
OG: 27.2̊P (1.115)
Chilled with IC, then overnight in cold water bath. Starter had been crash cooled all day on ice, then placed in fridge overnight.
Wort temp: 65̊F. LHBS suggested temp of 68̊F for full fermentation; may let it go (up to 75̊F) after a few days. Will need to condition warm to finish fermentation; keep yeast in suspension!
Secondary: 7 October 2009
Spent 2+ weeks jogging fermenter multiple times a day to keep yeast in suspension; no activity noted in airlock for some time.
SG: 1.023 - 80% attenuation.
Beer tastes fairly solventy right now; give it a long secondary/tertiary/bottle aging before drinking.
Bottled: 13 November 2009
FG: 1.027
Bottled with 2.5 oz cane sugar in solution and a partial pack of rehydrated Muntons yeast.
=====
At five years old, this beer was past its prime, unfortunately.
No comments:
Post a Comment