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Old 01-09-2011, 12:44 AM   #1
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Default goose island matilda clone

anyone have a good clone of this beer?? have a party that i'm going to in about a month


thanks

thomas

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Old 01-09-2011, 01:44 PM   #2
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Don't have a recipe but can tell you: 7%ABV, 32IBU, Styrian/Saaz, 2-Row/Caramel malt. Matilda is fermented with a Belgian strain then refermented with Brett. That last bit of intel (fermentation) means you probably can't brew/serve in a month even if you find a recipe.

If you do a search you'll find a couple threads discussing Matilda but sadly no recipe. Good hunting!

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Old 01-09-2011, 01:49 PM   #3
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like iluvipa said, that beer will take around 12-18 months to make, and thats IF you can get a recipe. But I would email goose island and start a culture from a bottle for starts.

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Old 01-09-2011, 02:01 PM   #4
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thanks for the info...

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Old 01-09-2011, 03:19 PM   #5
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this is what i found.. i think the second is brett (french) and the first is a european white..

.........................................

Someone, I think Ken, sent a file with a spreadsheet for the Goose Island beers. Based on that info, I worked up a recipe. Here is what I worked up, I did not choose a yeast because it says they use 2 yeasts, so I didn't want to guess at which to suggest.
All the numbers ( IBU's, srm, etc.) are pretty much dead on, the only one I couldn't hit with the grain they say they use, is color.
Recipe Specifics
----------------
Recipe Name: Matilda
Brewed On: N/A


Batch Size (Gal): 6.00
Est. IBU: 31.1
Est. OG: 1.063 Plato: 15.38


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.4 10.00 lbs. Pale Malt(2-row) Belgium 1.037 3
7.8 1.00 lbs. Wheat Malt Belgium 1.038 2
3.9 0.50 lbs. CaraMunich 40 France 1.034 40
9.8 1.25 lbs. Brown Sugar (dark) Generic 1.046 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Whole 3.50 10.2 60 min.
1.00 oz. Styrian Goldings Whole 3.90 11.4 60 min.
0.50 oz. Styrian Goldings Whole 3.90 4.4 30 min.
1.00 oz. Czech Saaz Whole 3.50 5.1 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 5 Min.(boil)


Yeast
-----




Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 11.50
Water Qts: 23.00 - Before Additional Infusions
Water Gal: 5.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 2.00 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 121 Time: 20
Intermediate Rest Temp : 140 Time: 15
Saccharification Rest Temp : 160 Time: 25
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 166 Time: 60

All temperature measurements are degrees Fahrenheit.

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Old 01-09-2011, 04:29 PM   #6
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It calls for Wyeast 3522 Belgian Ardennes for primary and Wyeast 5112 Brettanomyces Bruxellensis for a secondary

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Old 01-10-2011, 01:39 AM   #7
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think

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Old 01-10-2011, 01:40 AM   #8
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i'm going with it

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Old 01-10-2011, 01:57 AM   #9
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post whoring it... I'm ready to do this with a 13 gallon pet food thing...

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Old 01-10-2011, 05:28 PM   #10
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Goose Island Summertime Kolsch clone
Submitted by jocelyn on Mon, 06/22/2009 - 11:03
Homebrew Beer Recipe
Style (BJCP):
01A. American Lager - Light/Standard/Premium
Volume in US Gallons:
5 gal
Extract Ingredients:
1 oz 2-row pale malt
1 lb. 15 oz. wheat malt
1 lb. 10 oz. light dried malt extract
3.3 lbs. light liquid malt extract
0.4 oz Mt. Hood hoops (60 minutes)
0.75 oz Czech Saaz hops (15 minutes)
0.5 oz Mt. Hood hops (15 minutes)
Wyeast 2565 (Kolsch)

Extract Instructions:
Place grains in steeping bag, submerge at 159 degrees. (3 quarts of water)
Steep at 148 degrees fro 45 minutes.
Heat 2 gallons in brewpot, and 1.5 in separate pot to 170 degrees.
Pour "grain tea" through grains and raise with small pot of water.
Stir in dry malt and bring to boil.
Boil for 60 minutes adding hops as listed above.
Stir in liquid malt at end of boil, cover for 5 minutes before cooling wort.
Transfer to fermenter, aerate and pitch yeast.
Ferment at 58 degrees.

source:Brew your own July/August 2009

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