- Joined
- May 7, 2014
- Messages
- 48
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- 3
Hello HBT,
I recently had a Goose Island Matilda and remembered how much I like this beer. So, I thought that it may be a good time to try to clone it. I did the usual interweb search and visited the GI website at which I submitted a request for any more info on the recipe beyond what is on their website....no response. Their website lists 2-row ,candy sugar and caramel as malts and Golding Celeia, Pilgrim, Saaz and Styrian as hops. ABV is 7.0% and IBU is 26. Color is"Golden Sunrise". Brewed with Brettanomyces.
After some research it seems that this beer may be similar to Orval. I have purchased a bottle of Orval but have not tried it yet.
My focus for this beer is on the yeast as key to flavor, aroma, etc. Other ingredients seem pretty straightforward. My yeast search has pointed to a Belgian yeast for primary and Brett (Bruxellensis) for secondary. However, Omega offers a yeast which may combine yeasts for primary only. They describe as follows:
Brett Blend #2: Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more)
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
I would also consider trying to harvest yeast from bottles of Matilda and/or Orval.
Any thoughts on this approach?
Cheers, Tom
I recently had a Goose Island Matilda and remembered how much I like this beer. So, I thought that it may be a good time to try to clone it. I did the usual interweb search and visited the GI website at which I submitted a request for any more info on the recipe beyond what is on their website....no response. Their website lists 2-row ,candy sugar and caramel as malts and Golding Celeia, Pilgrim, Saaz and Styrian as hops. ABV is 7.0% and IBU is 26. Color is"Golden Sunrise". Brewed with Brettanomyces.
After some research it seems that this beer may be similar to Orval. I have purchased a bottle of Orval but have not tried it yet.
My focus for this beer is on the yeast as key to flavor, aroma, etc. Other ingredients seem pretty straightforward. My yeast search has pointed to a Belgian yeast for primary and Brett (Bruxellensis) for secondary. However, Omega offers a yeast which may combine yeasts for primary only. They describe as follows:
Brett Blend #2: Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more)
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
I would also consider trying to harvest yeast from bottles of Matilda and/or Orval.
Any thoughts on this approach?
Cheers, Tom