"Matilda Clone" Extract + (left over) grains.

[tonyscha]

I got a few left over items, and wanted to make a Matilda Clone, at least something in the same range Belgium Specialty Ale.

Size 2.2 Gallons (Mr Beer LBK)

Steep @150f 50 minutes
1lb Briess Munich 10L
8oz Briess Vienna Malt (left over)
4oz Briess Caramel 60L (left over)


1/8oz Fuggles (60 minutes) (left over)
3/4oz Saaz (60 minutes)
1/4oz Saaz (15 minutes)
8oz Brown Sugar, Light (5 minutes) (left over)
1 can Muntons Extra Light Malt Extract (5 minutes)


Yeast Safale US-05 (left over)

I marked the ingredients that are left overs

IBU/Color/Gravity info = http://hopville.com/recipe/1675217

What you guys think?

Any idea on how long to condition in bottles?

 

[beergolf]

If you want something like Matilda you will need to use a Belgian yeast not US-05. Belgian beers depend on the yeast for a lot of the flavor. It has been a while since I had a Matilda but something like 3787 or 1214 would give you a closer flavor.

Drop you bitterness down a little. Try for a BU:gu ratio of .29.

Good luck with your brew.

 

[tonyscha]

If you want something like Matilda you will need to use a Belgian yeast not US-05. Belgian beers depend on the yeast for a lot of the flavor. It has been a while since I had a Matilda but something like 3787 or 1214 would give you a closer flavor.

Drop you bitterness down a little. Try for a BU:gu ratio of .29.

Good luck with your brew.

If I use the US-05, will it be more of an ale then?

I think my LHBS has SAFBREW S-33, plus other liquid yeast.

 

[jzabawa]

With the Belgian yeast, its still an ale. It wouldn't be a Belgian style ale, without the Belgian yeast.

 

[beergolf]

If you use US-05 you get a MEH brew.

Find a good Belgian Yeast. ee what your LHBS carries. I am most familair with Wyeast so if they carry that, then in order of preference... 3787--- 1214--- 3522--- 1762----1388.

If they carry White Labs then look up the equivilents here

http://www.mrmalty.com/yeast.htm

 

[Gear101]

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