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Old 10-05-2010, 03:14 PM   #1
mdstrobe
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I'm trying to look for an extract recipe for Goose Island's Matilda beer. I've done a search on here and found that it should be a mix between an Orval and a Duval so to my calculations it should be:

83% pils
5% caramunich
12% candy sugar (these are flexible to reach the OG that I need to reach a 7% ABV)

90 min boil
Styrian @ 75
Saaz @ 15
Saaz @ FO (probably going to use whole)

Belgian Strong Ale yeast (don't know the particular strain, etc)

I heard that you should ferment it at with the strong ale yeast and then transfer to a secondary and add Brett? (not sure what that is either, is that a strain?)

Does anyone else have a closer clone recipe for Matilda or will mine suffice? I'm also looking for three different but similar recipes for this kind of beer because I think I may brew 3 2-gallon batches of this to see which one comes out closer to the real deal.

Thanks in advance for everyone's comment.


 
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Old 10-05-2010, 03:24 PM   #2
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Sounds like you are on the right track, although I'd probably back the CaraMunich down to 5% and up the pils. Also, table sugar is fine to use in a pale beer like this (plus it is much cheaper).

Brett(anomyces) is a different species of yeast that adds complex fruity and funky flavors to some Belgian beers. Brett bruxellensis is the strain you want, both Wyeast or White Labs carry it. I think its easiest to pitch in primary along with your primary strain, but you can wait and pitch in secondary if you want a milder character. Brett works slowly, so age the beer for a few months (until the gravity stabilizes) before bottling.

Good luck.
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Old 10-05-2010, 03:27 PM   #3
mdstrobe
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Recipe notes from the GI's website


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

 
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Old 10-05-2010, 03:29 PM   #4
mdstrobe
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I'm definitely going to want a milder flavor for the Brett (I think). Possibly in one of my 2 gallon fermenters, I use Brett in the Primary and then another I use it in the secondary, etc.

Cellar notes would be to age for 5 years. I'll age but I'll obviously want to try some along the way.

 
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Old 06-05-2011, 01:48 PM   #5
jd3
 
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did anyone ever find a good extract clone of this? I had it last night and I am in heaven...

 
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Old 06-06-2011, 04:20 PM   #6
mdstrobe
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Quote:
Originally Posted by jd3 View Post
did anyone ever find a good extract clone of this? I had it last night and I am in heaven...
I made this recipe that I posted above about a week after I posted it using the above ingredients. It's been aging about 8 months now. It was great, because I was so busy doing other brews that I totally forgot about this one.

Opened up one last night and I was in heaven as well. Haven't compared it to the actual GI's Matilda but I think it's pretty close.

Above ingredients are pretty close to the real deal IMO.

 
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Old 06-06-2011, 04:30 PM   #7
jd3
 
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can you give you actual grain/extract bill? How much(lbs) of each did you use? HOw much of the hops?

I'm pretty noobtastic.

 
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Old 06-06-2011, 07:28 PM   #8
mdstrobe
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[IMG][/IMG]

 
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Old 06-06-2011, 07:29 PM   #9
mdstrobe
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I posted my recipe above

 
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Old 06-06-2011, 10:09 PM   #10
jd3
 
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thank you!

 
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