Goose Island Matilda clone?

Does anyone have a recipe for an extract version of a Goose Island Matilda clone?

Sorry, i don't but i'll be watching in hopes that someone will post one

I had a pint last night in Indianapolis. Great beer.

Off of the site:

Style: Belgian Style Pale Ale
Alcohol by Volume: 7%
International Bitterness Units: 32
Color: Golden Sunrise (?! )
Hops: Styrian, Saaz
Malts: 2-Row, Caramel

Sorry, I only have a full grain recipe I developed from information obtained from their website and viewing the brewmaster's video. I can send that to you if you wish. let me know

Trip

anyone ever manage an extract of this?

So I came up with a silly attempt at extract similar to this: http://www.brewmasterswarehouse.com/recipe/381f3571/

I'd love input on it, if someone could!

Hi jd3

I posted my full grain recipe for my matilda clone here:

https://www.homebrewtalk.com/f14/i-want-share-my-belgian-recipe-youll-233261/

And I found a link that describes how to convert a full grain bill to either a DME or LME equivilant.

http://www.brew-dudes.com/all-grain-to-extract-conversion/78

This might help answer your question. Good luck!

Trip

Thanks TripHOps. I'll have to read up a little more and compare recipes.

Did anyone make any progress on this? I would be very interested in an extract clone if someone got one close.

AustinHomebrew now has an extract kit, but I have not tried it

https://www.homebrewtalk.com/f39/goose-island-matilda-287272/


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
-----

Wyeast 3522 Belgian Ardennes for primary and Wyeast 5112 Brettanomyces Bruxellensis for a secondary


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.

Did anyone work out an extract (ideally dme) version of this (or the goose island pere Jacques)?

I bought a 4 pack of Matilda around Christmas. The first one I had I didn't like much at all. I mean it wasn't horrible, but not worth the 11 bucks. I had one last week and it was infinitely better. Not sure if it was the aging or just a bad bottle. I know it has yeast in the bottle so maybe it's more like a home brew.