Clone help: St.Ambroise Vintage ale

[mhermetz]

I had a buddy of mine buy this for me over Christmas. I just had this over the weekend to celebrate my brothers b-day. It was bloody amazing!

It had the most complex flavour, yet smoothness I've ever tasted. With this beer I have to rank McAuslan Brewery as my #1 brewing company in Canada.

Unfortunatly, they are based out of Quebec and I'm in Ontario. Most LCBO's carry a very limited supply of St.Ambroise beers. I've only found this specific ale once. So this has led me to the need to make a clone. Here's the information I have. From their Website:

ST-AMBROISE VINTAGE ALE 9.2% alc/vol
Made with a blend of wheat and barley malts, including Munich malt, this unfiltered ale has a lovely deep-orange colour, rich maltiness, hints of caramelized fruit that recall plum pudding, and a surprisingly crisp, balanced finish provided by classic Goldings hops.

Serve St-Ambroise Vintage Ale between 13 ºC and 15 ºC, preferably in a port glass or brandy snifter. Also, this vintage ale will improve with age for a number of years. Store in a cool, dark place.

Here's my thoughts:

St.Ambroise Vintage Ale Clone

10lbs 2-row Malt
2lbs Wheat Malt
2lbs Munich 20L
1lbs Munich 60L
1lbs CaraPils

3oz East Kent Goldings @ 60min
1oz East Kent Goldings @ 40min

2 Week Primary @ 65 degrees
2 Month Secondary @ 55 Degrees


No clue on what Yeast to use though...ideas?

 

[godofcheese]

Have you tried asking the brewery if they will give you any hints on the amounts? I have had good luck with that in the past.

 

[Mattang]

I just found a bottle of the 2007 vintage ale I had stashed away and it looks like there's yeast at the bottom. I wonder if it would be possible to harvest that yeast. If you could somehow get a bottle of it, that would allow you to get as closer to cloning that beer.