Gear101 said:this is what i found.. i think the second is brett (french) and the first is a european white..
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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
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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
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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
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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
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1.00 Unit(s)Whirlfloc Fining 5 Min.(boil)
Yeast
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Mash Schedule
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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.
CKing said:Goose Island's Matilda is an Orval clone so I'd suggest seeking out information on the original.
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