goose island matilda clone
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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!
If you do a search you'll find a couple threads discussing Matilda but sadly no recipe. Good hunting!
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.
.........................................
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.
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
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
After an attempt or two at making a Goose Island IPA clone, I think I finally nailed it. This is a partial mash recipe that could easily be converted into either an all-extract or all-grain recipe.
Partial Mash, conducted in a 5-gallon round Rubbermaid cooler fitted with a Worthog:
2# Pale Malt
1# Crystal 20
0.5# Dextrin Malt
Strike Temperature: 166°, Mash Temperature: 154° for 60 minutes in 1.25 gallons of water and batch-sparged (using the slowly pour over the mash with a coffee cup method) with 2 gallons of water heated to 180° initially.
While collecting the runnings, I had in the pot for FWH:
12.5 AAU Centennial Pellets (1.25 oz of 10.0% alphas) and
1 Tablespoon Gypsum (I use local high-carbonate tap-water).
Brought it to volume (I boil 3 gallons total in a 4 gallon pot) and then brought it to a boil. After a rigorous 45 minute boil, I removed the pot from the burner and did a late-extract addition of:
7# Light LME
Once dissolved, this went back on the heat, was brought back to a boil, and the timer was set for an additional 20 minutes. Further additions were:
7/8 oz Fuggle pellets (4.4%) + 1/8 oz Centennial pellets (10%) @ 15 minutes left.
1 tsp Irish Moss @ 15 minutes left.
1 oz Cascade pellets (5.2%) @ 2 minutes left. (I meant to dry-hop, but forgot to--been kinda busy--but the aroma hasn't suffered too much from the original).
When done and cool, it was racked to the carboy, brought to volume, and I pitched:
Wyeast 1968.
(Well, I pitched an weeks-old batch of recycled 1028 from an earlier beer; after that didn't take off in 24 hours, I panicked and pitched a large pickle-jar full of 1968 sludege that I'd recycled from an ESB that had been racked to secondary one day prior! It took off within a couple of hours.)
This IPA spent one week in primary and a month in secondary before bottling.
OG: 1.062
FG: 1.011
It's goooooooood... and I think a dead-ringer for the "real" thing, although we haven't had a chance to do a side-by-side comparison yet. (I usually employ my wife to do a blind taste test that I set up--this weekend, perhaps.) But I know my Goose Island IPA (the commercial beer I buy more than any other), and I'm pretty confident!
Please let me know what you think, or give it a shot and a tweak and send the revamped recipe back this way!
Partial Mash, conducted in a 5-gallon round Rubbermaid cooler fitted with a Worthog:
2# Pale Malt
1# Crystal 20
0.5# Dextrin Malt
Strike Temperature: 166°, Mash Temperature: 154° for 60 minutes in 1.25 gallons of water and batch-sparged (using the slowly pour over the mash with a coffee cup method) with 2 gallons of water heated to 180° initially.
While collecting the runnings, I had in the pot for FWH:
12.5 AAU Centennial Pellets (1.25 oz of 10.0% alphas) and
1 Tablespoon Gypsum (I use local high-carbonate tap-water).
Brought it to volume (I boil 3 gallons total in a 4 gallon pot) and then brought it to a boil. After a rigorous 45 minute boil, I removed the pot from the burner and did a late-extract addition of:
7# Light LME
Once dissolved, this went back on the heat, was brought back to a boil, and the timer was set for an additional 20 minutes. Further additions were:
7/8 oz Fuggle pellets (4.4%) + 1/8 oz Centennial pellets (10%) @ 15 minutes left.
1 tsp Irish Moss @ 15 minutes left.
1 oz Cascade pellets (5.2%) @ 2 minutes left. (I meant to dry-hop, but forgot to--been kinda busy--but the aroma hasn't suffered too much from the original).
When done and cool, it was racked to the carboy, brought to volume, and I pitched:
Wyeast 1968.
(Well, I pitched an weeks-old batch of recycled 1028 from an earlier beer; after that didn't take off in 24 hours, I panicked and pitched a large pickle-jar full of 1968 sludege that I'd recycled from an ESB that had been racked to secondary one day prior! It took off within a couple of hours.)
This IPA spent one week in primary and a month in secondary before bottling.
OG: 1.062
FG: 1.011
It's goooooooood... and I think a dead-ringer for the "real" thing, although we haven't had a chance to do a side-by-side comparison yet. (I usually employ my wife to do a blind taste test that I set up--this weekend, perhaps.) But I know my Goose Island IPA (the commercial beer I buy more than any other), and I'm pretty confident!
Please let me know what you think, or give it a shot and a tweak and send the revamped recipe back this way!
Summer Homebrew #2 - Goose Island Red Felt Clone - Black Geese IPA
Goose Island released Red Felt as part of a series of Brewpub beers. When I learned there would be no more bottlings of Red Felt, I decided to attempt it myself, since the good people at Goose Island posted the ingredients online. I overused the chocolate malt and turned this reddish beer a red-hued black, pushing the color into the porter range. With all the hops used, a light body, and a bitter finish, this seems safe in the new Black IPA category. Besides the slightly darker than intended color, this beer turned out great. Great spicy and citrus hop profile floating above a bitter dark chocolate. Ends with an almost orange bitterness on the tongue, with a hint of the chocolate lingering as well.
BLACK GEESE IPA - A Goose Island Red Felt clone
General
--------------------------------------------------------------------------
Category: American Ale
Subcategory: American Amber Ale (BLACK IPA?)
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 3.5 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 10.38 lbs.
Total Hops: 6.0 oz.
Calories (12 fl. oz.): 247.8
Ingredients (all ingredients ordered from Austin Homebrew Supply)
--------------------------------------------------------------------------
1.5 lbs. 2-Row Brewers Malt
1 lbs. Cara-Pils® Malt
0.5 lbs. American Caramel 20°L
0.5 lbs. American Caramel 60°L
0.375 lbs. Chocolate Malt
6.5 lbs. Briess Extra Light (Malt Extract)
0.5 oz. Columbus (Pellets, 14.2 %AA) boiled 60 minutes.
0.5 oz. Columbus (Pellets, 14.2 %AA) boiled 30 minutes.
1 oz. Crystal (Pellets, 4.3 %AA) boiled 10 minutes.
1 oz. Cascade (Pellets, 5.9 %AA) boiled 10 minutes.
1 oz. Columbus (flame-out)
1 oz. Crystal (flame-out)
1 oz. Cascade (flame-out)
Yeast: WYeast 1332 Northwest Ale
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.062 (SG ≈ 1.055)
Terminal Gravity: 1.014 (FG ≈ 1.011)
Color: 18.93 SRM
Bitterness: ≈55.1 IBU
Alcohol (%volume): ≈5.5-6.0 range
post by seth
Goose Island released Red Felt as part of a series of Brewpub beers. When I learned there would be no more bottlings of Red Felt, I decided to attempt it myself, since the good people at Goose Island posted the ingredients online. I overused the chocolate malt and turned this reddish beer a red-hued black, pushing the color into the porter range. With all the hops used, a light body, and a bitter finish, this seems safe in the new Black IPA category. Besides the slightly darker than intended color, this beer turned out great. Great spicy and citrus hop profile floating above a bitter dark chocolate. Ends with an almost orange bitterness on the tongue, with a hint of the chocolate lingering as well.
BLACK GEESE IPA - A Goose Island Red Felt clone
General
--------------------------------------------------------------------------
Category: American Ale
Subcategory: American Amber Ale (BLACK IPA?)
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 3.5 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 10.38 lbs.
Total Hops: 6.0 oz.
Calories (12 fl. oz.): 247.8
Ingredients (all ingredients ordered from Austin Homebrew Supply)
--------------------------------------------------------------------------
1.5 lbs. 2-Row Brewers Malt
1 lbs. Cara-Pils® Malt
0.5 lbs. American Caramel 20°L
0.5 lbs. American Caramel 60°L
0.375 lbs. Chocolate Malt
6.5 lbs. Briess Extra Light (Malt Extract)
0.5 oz. Columbus (Pellets, 14.2 %AA) boiled 60 minutes.
0.5 oz. Columbus (Pellets, 14.2 %AA) boiled 30 minutes.
1 oz. Crystal (Pellets, 4.3 %AA) boiled 10 minutes.
1 oz. Cascade (Pellets, 5.9 %AA) boiled 10 minutes.
1 oz. Columbus (flame-out)
1 oz. Crystal (flame-out)
1 oz. Cascade (flame-out)
Yeast: WYeast 1332 Northwest Ale
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.062 (SG ≈ 1.055)
Terminal Gravity: 1.014 (FG ≈ 1.011)
Color: 18.93 SRM
Bitterness: ≈55.1 IBU
Alcohol (%volume): ≈5.5-6.0 range
post by seth
Just pitched the yeast on this one. Friend brought me some Goose Island stuff and one of them was "Mild Winter". Really liked it so I thought I'd try a clone. We'll see how close I came in a few weeks
8lbs 2 row
2.25 lbs rye flakes
.5 lb roast barley
.5lb Chocolate malt
.25lb Carapils
.25lb Crystal 60
1oz EKG @60
.5oz Tettanger @10
Dry 1056
post by glenn
8lbs 2 row
2.25 lbs rye flakes
.5 lb roast barley
.5lb Chocolate malt
.25lb Carapils
.25lb Crystal 60
1oz EKG @60
.5oz Tettanger @10
Dry 1056
post by glenn
+2 on aging Matilda. I am a big fan and will typically age it another six months after purchase. It is somewhat ho-hum fresh from the brewery.
CKing
Well-Known Member
Goose Island's Matilda is an Orval clone so I'd suggest seeking out information on the original.
CKing said:
I had one last night at the Wisconsin State Fair. 7 bucks for a large which appeared to be 18 oz. best deal on the fairgrounds.
http://www.gooseisland.com/pages/matilda/25.php
at one time they had a vid of Hall talking about BrettB and how the monks found it?
at one time they had a vid of Hall talking about BrettB and how the monks found it?
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